Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper.
Place the almond flour, egg, kosher salt and black pepper in your food processor. Process for a few seconds, until crumbly dough forms.
Use your hands to transfer the dough to the parchment-lined cookie sheet. Press it into a disc. Cover with another sheet of parchment, and roll out very thin.
Remove the top parchment, and cut the dough into 1-inch squares using a pizza cutter.
Gently separate the squares so that they don’t touch.
Gather the scraps and re-roll between two more sheets of parchment. Cut into more crackers and add them to the cookie sheet. If the dough becomes soft and difficult to work with, place it in the freezer for a couple of minutes to firm up.
Sprinkle the crackers with the sesame seeds. Place a sheet of parchment one more time over the crackers and gently roll to help the sesame seeds adhere.
Bake until the crackers are golden brown and crispy, 10-15 minutes. If you’re like me and didn’t manage to roll your dough out evenly, you’ll need to remove the thinner crackers first, then place the rest back in the oven to bake some more.
Cool 10 minutes on a wire rack before enjoying. Store leftovers in an airtight container in the fridge and place them in a 350-oven for 5 minutes to re-crisp before serving.