This cookie is one of my favourite CNY cookies. These crisps are really easy to make and it requires little preparation and baking time. And they are really really yummy!😘
Almond Crisps / Almond Tuile Cookies 杏仁酥片/杏仁瓦片
Note:
Almond Crisps / Almond Tuile Cookies 杏仁酥片/杏仁瓦片
Ingredients :
75g (1/3 cup ) caster sugar （细砂糖）
40g (1/3 cup) plain flour （普通面粉）
125ml (1/2 cup) egg white（蛋白）
1/8 tsp salt （盐）
180g (1 3/4 cup) almond flakes （杏仁片）
30g (2 tbsp ) melted butter（溶化牛油）
Bake in a preheated oven at 130 °C fan forced for 20 minuets.
放入预热烤箱以130°C上下火旋风烤20分钟。
75g (1/3 cup ) caster sugar （细砂糖）
40g (1/3 cup) plain flour （普通面粉）
125ml (1/2 cup) egg white（蛋白）
1/8 tsp salt （盐）
180g (1 3/4 cup) almond flakes （杏仁片）
30g (2 tbsp ) melted butter（溶化牛油）
Bake in a preheated oven at 130 °C fan forced for 20 minuets.
放入预热烤箱以130°C上下火旋风烤20分钟。
Or:
Bake in a preheated oven at 150 °C fan forced for 12-14 minuets.
放入预热烤箱以150°C上下火旋风烤12-14分钟。
Bake in a preheated oven at 150 °C fan forced for 12-14 minuets.
放入预热烤箱以150°C上下火旋风烤12-14分钟。
Directions:
1. Line a baking sheet with a parchment paper.
2. Preheat the oven at 150°C(fan forced).
3. Microwave the butter until melted or melt it over a bowl of hot water.
4. In a bowl, sifted flour and combine sugar and mix well.
5. Add the egg white and mix well, then add in salt and stir well.
6. Add in sliced almonds and stir well.
7. Lastly, add melted butter and mix well.
8. Place in fridge for one hour to chill. Or let the mixtures rest for 30 minutes.
9. Scoop 1 tsp of mixture onto cookie sheet and spread out into thin layer.
10. Using a spoon press thinly into a round shape. The thinner, the better.
11. Bake until golden brown, about 12-14 minutes at 150°C or 20 minutes at 130°C.
1. Line a baking sheet with a parchment paper.
2. Preheat the oven at 150°C(fan forced).
3. Microwave the butter until melted or melt it over a bowl of hot water.
4. In a bowl, sifted flour and combine sugar and mix well.
5. Add the egg white and mix well, then add in salt and stir well.
6. Add in sliced almonds and stir well.
7. Lastly, add melted butter and mix well.
8. Place in fridge for one hour to chill. Or let the mixtures rest for 30 minutes.
9. Scoop 1 tsp of mixture onto cookie sheet and spread out into thin layer.
10. Using a spoon press thinly into a round shape. The thinner, the better.
11. Bake until golden brown, about 12-14 minutes at 150°C or 20 minutes at 130°C.
Note:
Baking times and oven temperatures may vary depending on your oven. Please monitor and adjust the temperature and baking time.
Recipe adapted from: Kathrine Kwa
Happy Baking!
Happy Baking!
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