One of my new year resolutions is to write more recipes on the blog. After all, cooking is what I truly enjoy doing. I hope you can share your experiences here and try some recipes for fun.
Ok, here is the first recipe- Almond Crisps. They are very easy to make, great for a light snack and healthier than cookies.
The original recipe uses 2 tbsp of butter. I realized that I forgot to add in the butter when the crisps were already done. They taste so good that you can't even tell it doesn't have butter!
ALMOND CRISPS (non-fat version)
- 2 egg whites (about 1/2 cup)
- 1/2 cup of flour
- 1/2 cup of granulated sugar
- 1 pinch of salt
- 1 cup of sliced almond
- In a medium bowl, gently mix the egg whites with sugar and salt.
- Sift the flour and add flour to the mixture. Mix well.
- Only mix, do not beat the egg whites. (add butter at this step if you do wish to use butter)
- Mix in the sliced almond.
- Line parchment paper on a large cookie sheet. Use a 1tsp measuring spoon, scoop the mixture on the cookie sheet. The space between the scoops is about 1 inch.
- Use a silicon spatula, spread the scoops on the parchment paper. Spread so that the almond slices are not on top of each other and the mixture is thin enough.
- Preheat the oven to 350F. Bake the crisps for 10mins or till half of the crisps are golden.
- Use a flat spatula to scrape off the almond crisps. Cool them on a cookie rack (be gentle!) for a few minutes.
- Store in air tight container for up to a week.
P.S. With some left over egg white mixture, I made a few more crisps using pumpkin seeds and sesame seeds. They are also really good. You can try this recipe with lemon peel, poppy seeds, pine nuts, etc. ...
Photos by steps -