Almond Cashew Crackers

Makes: 80 crackers (depending on size)

What You Need
1 cup almonds
1 cup cashews
1 egg
2 tablespoons water
1 teaspoon kosher salt
Seeds to top: pepitas, chia seeds, etc

What To Do
Preheat the oven at 375°F.
In a food processor or blender, mix 1 cup almonds and 1 cup cashews until a course flour forms.
Pour the nut flour into a bowl and add 1 egg, 2 tablespoons water and 1 teaspoon kosher salt (less if using salted nuts). Stir until the mixture comes together into a stiff dough. Separate the dough into two equal parts.
Place a sheet of parchment paper the size of a standard baking sheet on a flat surface, then place one dough half and top with another sheet of parchment paper. With a rolling pin, roll the dough until it is very thin (about 0.1 inch) and covers most of the paper;. Peel off the top parchment paper and slide the paper with the dough onto a baking sheet.
With a sharp knife, cut the dough into squares. Mist it finely with water to help the toppings adhere, then top with a few handfuls of seeds (pepitas and chia seeds).
Roll out, cut, and top the second half of the dough.
Bake the crackers for about 10 minutes, watching so that they do not burn. Remove from the oven and let them cool, then break into crackers.
Store the crackers in a resealable container.