Almond crisps are a popular biscuit for Chinese New year. It is also one of those recipes which calls for egg whites only - so is a perfect match for an egg yolk recipe (e.g. my pandan kaya recipe which uses 5 egg yolks)
INGREDIENTS
230g (about 3C) flaked almonds
5 egg whites
1/3C (160g) demerera sugar
2T oil
1/4C (30g) plain flour
METHOD
Place the flaked almonds, sugar and flour in a bowl
Sieve then incorporate the egg whites, mix well, then add the oil. Mix until evenly distributed
Line 2 oven trays. Split the almond mix into half and use a spatula to spread the mixture as thinly as possible into a rectangle (dont go too close to the baking paper edge to ensure an even bake colour and easy handling)
Chill the trays whilst you preheat the oven to 170C (fan forced)
Bake for approximately 18-20 minutes or until evenly golden
When you try to cut/break the almond crisp, it should be easy to break. If it doesn't, it may not be dry enough yet and you need to return it to the oven for another 2 mins
When cooled transfer to an airtight container. Moisture in the air will soften the almond crisps
PRODUCTS
The flaked almonds I use are found in the dried fruit/nut section of the supermarket and the large pack is a 230g packet
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