Almond Crisps
These healthy homemade almond crisp cookies are made without baking powder, featuring a delightfully crispy texture.
Ingredients
egg whites
2
powdered sugar
80 g
low-gluten flour (sifted)
30 g
almond slices
200 g
melted butter
30 g
Instructions
1
Step 1
Sift the powdered sugar, add the egg whites, and stir with a whisk until the powdered sugar dissolves. Note: no need to whip.
2
Step 2
Add the sifted low-gluten flour and stir carefully until evenly combined.
3
Step 3
Add the almond slices and fold in with a plastic spatula, scraping down the sides of the bowl as well.
4
Step 4
Add the melted butter and mix until uniform. Refrigerate for about 1 hour.
5
Step 5
Remove the almond batter. Using a tablespoon, scoop a generous spoonful onto a baking sheet lined with a silicone mat, and use a fork to gently spread it into a thin disc shape. The almond slices may overlap slightly, but avoid having too many stuck together, as this will affect the crispiness after baking. Transfer to the oven and bake at 175°C for 12-15 minutes until golden brown.
6
Step 6
Take out of the oven and place on a rack to cool. While still slightly warm, transfer to an airtight container and seal for storage to prevent moisture and sogginess.
