Thin Crispy Almond Cookies Recipe
These aren’t your average almond cookies. They are not the typical, freebie dessert you get from a Chinese restaurant, but you can probably get them from a Chinese bakery. But why buy them when you can make them yourself! Making these almond cookies will be cheaper and you’ll get more satisfaction.
This almond cookie recipe is simple. They are thin and crispy, but not hard as nail as traditional peanut brittle. They differ from peanut brittle in that they are not sticky. You can substitute the almond slices with raw sunflower seeds, but almonds are preferable since they are bigger and crispier, therefore giving you more satisfaction when you bite into one. Try this thin crispy almond cookie recipe today. You’ll be surprised that you can’t just have one! Impress your friends and family with this amazing recipe.
Thin Crispy Almond Cookie Recipe
Yield: About 40 pieces
- 125g powdered sugar
- 15g high gluten flour
- 25g low gluten flour
- 50g butter, melted
- 3 egg whites
- 150g almond slices
- In a medium bowl, sift each flour. Sift the powdered sugar as well, to make sure they don’t clump together.
- In a separate small bowl, separate the egg white from the yolk.
- Add egg whites and melted butter to the flour/sugar mix.
- Stir in almond slices gently into the batter with a rubber spatula.
- On a large rectangular baking sheet, lined with either a non-stick silicone mat or greased foil (foil greased with butter, oil or Pam)
- Spread the batter onto the baking sheet – make sure it is a thin layer and that the almond slices don’t all stack on top of each other.
- Bake at 300F for about 20-30 minutes, checking half way, until golden brown.
- Cut into square pieces of desirable size. Best to use a pizza cutter, or you can use a knife or break with your fingers.