For the Crackers:
In a large bowl, combine almond flour, salt and rosemary. In a medium bowl, whisk together olive oil and egg
Stir wet ingredients into almond flour mixture until well combined
Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness
Use a cookie cutter or knife to cut the dough into approx. 2 inch crackers.
Bake at 350° for 12-15 minutes, until lightly golden
Let crackers cool on baking sheet for 30 minutes, then serve or store in an air tight container for up to a week.
For the Fig Tapenade
Combine chopped figs and the water in medium saucepan. Cook over medium heat until liquid evaporates and figs are soft, about 5-7 minutes.
Transfer to medium bowl. Mix in olives, olive oil, balsamic vinegar, and chopped thyme.
Season with pink salt and pepper to taste.
Stir chopped walnuts into tapenade just before serving.
Garnish with walnut halves and thyme sprigs, if desired.
Serve with crackers.