Almond Crisps 杏仁脆片
Almond Crisps 杏仁脆片
Ingredients
- 100 g egg whites
- 70 g castor sugar
- 50 g cake flour
- pinch salt
- 35 g melted butter
- 1 teaspoon vanilla extract
- 110 g almond flakes
Instructions
- 1
Lightly beat the egg whites until frothy. Add the castor sugar and stir until it is completely dissolved.
⏱️ 3 min
- 2
Sift in the cake flour and salt. Mix until the batter is smooth and free of lumps.
⏱️ 2 min
- 3
Add the melted butter and vanilla extract to the batter. Mix well to combine all ingredients.
⏱️ 2 min
- 4
Gently fold in the almond flakes until they are evenly distributed throughout the batter. Cover the bowl and refrigerate the batter for at least 1 hour.
⏱️ 3 min
- 5
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180
- 6
Line a baking tray with a silicone mat. For each cookie, use approximately 3/4 tablespoon of batter. Spread the batter very thinly and evenly with a spatula, ensuring the almond flakes are also spread evenly. Spreading the batter thinly and evenly is crucial for crispy results. A silicone mat is recommended over parchment paper as it prevents wrinkling during baking.
⏱️ 5 min
- 7
Bake for 16-18 minutes, or until the crisps are golden brown. Rotate the baking tray halfway through the baking time to ensure even browning. Watch closely during the last 2-3 minutes to prevent burning.
⏱️ 18 min•🌡️ 180
- 8
Once baked, transfer the almond crisps to a wire rack and let them cool completely. They will become crispier as they cool.
⏱️ 10 min
- 9
These almond crisps are best enjoyed on the day they are baked. If you have any leftovers, store them in an airtight container at room temperature for 1-2 days, or in the refrigerator for a few days to maintain crispness.
Kitchen Tools
Nutrition Facts (per serving)
Almond Crisps 杏仁脆片
- 100 g egg whites
- 70 g castor sugar
- 50 g cake flour
- pinch salt
- 35 g melted butter
- 1 teaspoon vanilla extract
- 110 g almond flakes
Instructions
- 1
Lightly beat the egg whites until frothy. Add the castor sugar and stir until it is completely dissolved.
⏱️ 3 min - 2
Sift in the cake flour and salt. Mix until the batter is smooth and free of lumps.
⏱️ 2 min - 3
Add the melted butter and vanilla extract to the batter. Mix well to combine all ingredients.
⏱️ 2 min - 4
Gently fold in the almond flakes until they are evenly distributed throughout the batter. Cover the bowl and refrigerate the batter for at least 1 hour.
⏱️ 3 min - 5
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180 - 6
Line a baking tray with a silicone mat. For each cookie, use approximately 3/4 tablespoon of batter. Spread the batter very thinly and evenly with a spatula, ensuring the almond flakes are also spread evenly. Spreading the batter thinly and evenly is crucial for crispy results. A silicone mat is recommended over parchment paper as it prevents wrinkling during baking.
⏱️ 5 min - 7
Bake for 16-18 minutes, or until the crisps are golden brown. Rotate the baking tray halfway through the baking time to ensure even browning. Watch closely during the last 2-3 minutes to prevent burning.
⏱️ 18 min•🌡️ 180 - 8
Once baked, transfer the almond crisps to a wire rack and let them cool completely. They will become crispier as they cool.
⏱️ 10 min - 9
These almond crisps are best enjoyed on the day they are baked. If you have any leftovers, store them in an airtight container at room temperature for 1-2 days, or in the refrigerator for a few days to maintain crispness.