In a food processor
Place the pecans in a food processor and pulse until nearly flour-like.

Add the almond meal, flour, half of the cinnamon and salt. Pulse together briefly.

Add the egg and honey and pulse just until the mixture is combined. If it feels too dry and isn’t coming together, add a drizzle of olive oil, pulse and continue this process until it becomes a sticky ball of dough.

If you have pecan/almond meal and no food processor
Toss the pecan meal, almond meal, flour, half of the cinnamon, and salt together. Once combined, make a hole. Whisk together the egg and honey in a separate bowl. Pour into the hole and fold together until it is a sticky ball. Add a drizzle of olive oil if needed until it comes together.

Preheat the oven to 375. Now it is time to roll it all out. Cut two pieces of parchment paper the size of your baking sheets. Cut the ball in half and place one half ball in between the two pieces of parchment paper on your cutting board. Press the ball slightly flat in between the paper. Using a rolling pan, roll it into a thin even layer. It may fall apart but this dough is forgiving, simply piece them back together.

Remove the top parchment paper, add gently cut into the square/rectangle shape you want the crackers. Leave the crackers together while the bake. They will naturally break apart after baking. Mix the remaining cinnamon with the sugar and sprinkle all over the crackers.

Place in the hot oven for 8-12 minutes until the crackers are just a bit darker, starting to sizzle wildly and the bottom is just starting to dry out. Once they are cool, gently break them apart and serve.