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Preheat your oven to 325°F (162°C).
Add the cottage cheese to a small food processor or blender. Blend until completely smooth, scraping down the sides of the machine as needed.
Transfer the blended cottage cheese to a mixing bowl with the almond flour. Mix until evenly combined; when you squeeze the mixture between your hands, it should hold together like dough.
Place the dough on a large sheet of parchment paper. Place a large sheet of plastic wrap on top. Roll out the dough (with the parchment underneath and plastic wrap on top) until it is ⅛ inch thick. Peel off the plastic wrap. Transfer the rolled-out dough (still on the parchment paper) onto a large baking sheet.
Bake the dough for 10 minutes then remove from the oven, and slice into approximate 1 x 2 inch rectangles using a pizza cutter or sharp knife. You can also cut them bigger or smaller, depending on your personal preference.
Return the baking sheet to the oven and bake for an additional 20 to 30 minutes, or until the crackers are lightly browned and firm to the touch. Baking time will vary depending on how thin your crackers are so I do recommend watching them carefully and checking on them often during the last half of baking.
Allow crackers to cool completely before separating and serving. You can also sprinkle salt or seasonings on top before serving.