Preheat oven to 180°C.
Line a large baking tray with baking paper.
In a large bowl, add the cheeses, then the almond meal.
Microwave for 30 seconds or until the cheese is just bubbly.
Stir mixture until a smooth dough forms.
Cool for 5 minutes, until just warm to touch.
Add the egg, stir to combine.
Place the dough on top of a sheet of baking paper, place another sheet on top of the dough.
Use a rolling pin to roll out the dough as thinly as possible, 1 to 2mm thick (the thinner the dough, the crispier the cracker).
Use a knife to cut the dough into squares and place on the prepared baking tray.
Bake for 5 minutes, turn and bake for another 5 minutes; or until golden and crispy.
Allow to cool slightly before eating.
Keep uneaten crackers stored in airtight container in fridge.
Reheat in oven to re-crisp crackers.