I adapted this from McCullough, but I've made so many changes by now, I'm not sure if I really need to credit her.

1/2 cup nut or seed flour
1/2 cup finely grated asiago cheese
1 cup finely grated cheddar cheese
2 egg yolks or 1 egg
spices to taste
Optional: sesame seeds to decorate

Mix first five ingredients, drop by teaspoonfuls onto parchment paper lined cookie sheets. Flatten with back of spoon for a crispier effect. Sprinkle with sesame seeds. I got 32 crackers out of this recipe.

Bake at 375 for 5 minutes, then rotate two cookie sheets in oven. Check in two minutes and every minute thereafter for perfect doneness--golden browned by not burned around edges. 7-10 minutes, depending on your oven.

Cool, then store in sealed container. I prefer them served re-crisped in a 350 oven for a couple minutes.

Notes:

nut/seed flour. Use anything you like. I used a mixture of pumpkin seeds and pistachio meats. Pulse these in a food processor/spice grinder until it is a rough-looking flour

eggs: using the whites make a fluffier cracker

spices: I used Hungarian paprika, garlic powder, a pinch of oregano and black peppercorns. I can imagine other combinations that would be yummy but quite different --ancho chili powder, cumin, and garlic powder, say. Be creative!