【Almond Crisps】

【Almond Crisps】

by MaomaoMom

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.

 【Almond Crisps】
Meal type: Dessert
Prepare time: 15 minutes
Cook time: 20 minutes
Level: Low
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.

 【Almond Crisps】
3: Sift in 3 tbsp flour (Picture 3) and beat for another 1-2 minutes at low speed. Add in all ingredients in Ingredient 4) (Picture 4), and gently stir to mix (Picture 5).

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.

 【Almond Crisps】

pf button big 【Almond Crisps】

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115 Responses to 【Almond Crisps】

  1. Xue says:

    毛毛妈你好,非常喜欢你的recipe!不容易失败,有很符合亚洲人的口味,我推荐给很多我的朋友,她们也非常喜欢!分享两个tips:1. 拌好的面糊用保鲜膜盖好放在冰箱里冷藏一会再铺,会更容易铺;2. 用叉子沾水来铺使杏仁比较不容易粘在叉子上。另外我有个问题:最后烤盘纸会粘,撕不下去该怎么办?谢谢!

  2. Diana says:

    毛毛妈,我们这里没有Pastry Flour 可以用其他面粉代替吗?谢谢

  3. Leying says:

    Like some other reviewers, my almond crisps were not very crispy. I made almond crisps before and didn’t have this problem. I suspect this recipe calls for too many egg whites. Next time I will try to use only two egg whites.

  4. Leying says:

    OK. I will try next time. Thanks.

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