These thin and crispy almond crisps are my husband’s favorite snacks. Every time I make a batch, he’d finish them in two days. You will be surprised that you simply can’t stop eating! Impress your friends and family with this amazingly simple recipe.
Prepare time: 15 minutes
Cook time: 20 minutes
Serves: 16 servings
1) 3 extra large egg whites, 1/3-1/2 cup icing sugar (40-60g);
2) 1.5 tbsp butter (22g), 1.5 tbsp corn or vegetable oil (20g);
3) 3 tbsp pastry flour (30g);
4) ½ tsp salt, 1 tsp vanilla extract, 1 tsp white sesame seeds, 3/4 cup sliced almonds (150g).
1: In a medium bowl, beat egg whites at low speed for 1-2 minutes. Add icing sugar (Picture 1) and beat for another 30seconds.
2: Melt butter in a microwave oven, add corn oil and stir (Picture 2). Then pour into the beaten egg whites. Beat for 30 seconds at low speed.
4: Line a large baking sheet (18 x 13-in) with parchment paper. Spread the batter onto the baking sheet as thin as possible using the back of a spoon. Cover the entire surface and make sure that the almond slices don’t stack on top of each other (Picture 6).
5: Preheat oven at 350F/175C. Bake for about 15-18 minutes until the edges turn golden brown. Cut into small squares while almond crisps are still warm. Cool completely on a rack before store in an airtight container.