The other day when I chatting with my SIL about CNY cookies, I told her to make this easy Almond Flakes Crisp which is crunchy and additive. When she asked for a recipe, and I realized that I have few years did not make this cookie. Since I have some almond flakes left after I made the crispy almond butter cookies ( I have to sort out good shape of almond flakes for this cookies, so left those not even shape) and some leftover egg white, so I purposely made some and refresh my mind on how to handle this almond flakes crisp.
This almond flakes crisp are easy to make as only need few ingredients, but the tricky part of this crisp is you need to control the oven temperature to get nice even browning. Example below two crisp, top was perfect browning, below was uneven browning.
You have to spread the batter neither too thin (easy to crack) nor too thick (taste slightly hard)..
Thanks to a blogger friend who sent me this lovely mini basket!
Almond Flakes Crisp 杏仁片脆饼
75g egg whites (~2 large eggs)60g caster sugar
50g cake flour
100g Almond flakes
25g butter (melted)
Method1. Using a hand whisk, beat egg white and sugar till sugar dissolved and bubbly.
2. Add in flour, almond flakes and melted butter, use a spatula to gently combine well. Rest for 30mins in the fridge.
3. Spoon batter (1tsp) on a non-stick baking sheet, you may use the back of spoon to spread the batter to round thin shape (neither too thin nor too thick), or you may use your fingers to spread the batter (wet your fingers first).
4. Bake at pre-heated oven at 150C at lower rack (fan forced) for 14-16mins or until all evenly golden brown (rotate the tray for few times for even browning).
5. Store in air-tight container.
Refer to oldrecipe, by Sonia aka Nasi Lemak Lover
I am linking this post to Bake Along event, Chinese New Year Cookies for the month of Jan 2014 organised by Lena of Frozen Wing, Zoe of Bake for Happy Kids and Joyce of Kitchen Flavours.