(4 to 6 servings)
Para las crackers, mix the dry ingredients in a bowl: flour, almond flour, sesame, salt and bell pepper powder.
Separately, mix the water with olive oil and then add the dry ingredients, mixing thoroughly.
Cover and allow to set for 15-20 minutes at room temperature.
Preheat the oven to 360°F.
Over a floured countertop, roll out the dough using a rolling pin, making it as thin as possible, and cut into squares, rectangles or the shape you prefer.
Put in a buttered oven tray or Silpat and put in the oven for about 10 minutes or until brown.
Take out, allow to cool, and store in an airtight container until using.*
For the dip, put the cream cheese, preferably at room temperature, in a bowl and add mustard, pepper and minced chives. Stir and put in a bowl or plate to serve.
Over the cream cheese mixture, scatter raspberries and serve with crackers.
*Crackers can be made several days in advance.