Preheat oven to 350 F degrees.
Combine first 5 ingredients in a large mixing bowl. Place almonds in a blender and pulse-blend until powdery. Add almond paste, sea salt, pepper, olive oil and water. Form into a ball. Add additional water, if necessary, one teaspoon at a time.
Sprinkle a smooth work surface with a small amount of flour. Divide dough into thirds (easier to roll out). Roll out until it is very thin about 1/16 of an inch.
Dough will be crumbly and may be difficult to work with.
Cut thin dough into 3 5 inch rectangles. Transfer crackers to an un-greased backing sheet. Gently poke the top of each cracker with a fork (about 7 times down the middle) and sprinkle the tops lightly with additional salt.\
Bake for 15 minutes. Remove from oven and place crackers on wire racks. Put the wire racks on the baking sheets and return crackers to the oven for an additional 5 to 7 minutes.
Cool crackers and store in an airtight container. Better yet, share with friends immediately while still warm.

3/4 cup organic amaranth flour
1/2 cup cornstarch
1/2 teaspoon baking soda
1 teaspoon each: cream of tartar; garlic powder w/parsley; onion powder
1 tablespoon each: fresh dill; fresh oregano
1/3 cup almonds (ground in blender)
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
4 tablespoon olive oil
4 tablespoon cold water