Preheat oven to 350°F.

Add all dry ingredients together.

Add tartar sauce to dry ingredients then stir in. You are looking for a heavy, dense dough. It will get hard to mush together but not be crumbly. If there are crumbs of almond flour you still need more tartar sauce. It doesn't require much mixing - you just don't want to see flour unmixed and it should be its own lump or ball.

Put parchment paper onto baking pan / cookie sheet.

Spread dough out with your hands on the parchment paper. The dough is dense so start from the middle and push it with fingers or palm leaving it looking hilly with valleys. You could probably use a rolling pin but I like mine rustic and thick in some places and thinner in others to give it crunchy then softer areas.

Slice lines into the crackers (you'll use these to break them up later). Slice the lines both vertically and horizontally. It's OK if the crackers aren't perfectly even. Poke each cracker at least once with the tips of a fork (in case they need to let air escape).

Cook in 350°F oven for about 15 minutes. After that time, look for crispy crackers on the edges of the pan. You can take some of those off now then continue cooking a few minutes more to finish off the center crackers (which will be thickest if you molded the dough with your hands).

Submitted by: Nina