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RECIPE FOR ALMOND CRISPS
Source: Adapted and modified from Agnes Chan’s Baking Make Easy (蓝赛珍，轻轻松松学烘焙）
2 large egg white (about 64g each with shell)
50g plain flour
60g castor sugar (note 1)
30g butter (melted)
100g almond flakes
1/8 tsp vanilla essence (optional)
- Thaw egg white at room temperature.
- Sieve plain flour twice.
- Melt butter with double boil method. Put butter in a small bowl, transfer to a sauce pan filled with water. Heat the pan with medium flame until the butter melts. Stir occasionally. Set aside to cool down.
- Line baking tray with grease proof paper (I used GLAD BAKE non stick baking and cooking paper. Refer to photo above.)
- Preheat oven at 170°C.
- In a mixing bowl, whisk egg white with a hand whisk until you see white bubbles. Add in sugar and beat in circular movement until the sugar dissolves.
- Add in flour and mix till no traces of flour and lump-free.
- Use a spatula to fold in almond flakes until well-combined.
- Stir in melted butter and mix well.
- Spoon 1/3 or ½ tablespoon of mixture on the baking tray. Spread out into a round shape (about 2cm diameter) or any other shapes you like using a spoon (note 2).
- Bake at 170°C for 8-10 minutes or until golden brown. If there is uneven colour among these crisps, rotate the baking tray towards the last 2 minutes (note 3).
- Remove from the oven, leave to cool and then store into an air-tight container.
- I had cut down the original amount of sugar from 90g to 60g.
- The layer must be very thin and even (no overlapping of seeds) so that it will be very crispy. You can spread the batter with either the back of the spoon or your wet fingers.
- You may have to bake these crisps in 3 rounds. The unbaked mixture can be left in the room temperature.
- If you want your almond flakes to be more flavourful, you can bake them in a preheated oven at 170°C for 10 minutes. Use a spatula to stir them once after 5 minutes.
- These crisps will become crispy and crunchy after they have cooled down completely.
- If these crisps have not turned golden brown after 10 minutes, then bake at 160°C for another 2 minutes. You can flip over the crisps when doing this step.
- It is important to use quality parchment paper so that the crisps will not stick to the paper after baking. I used Glad brand (please refer to the above photo).
- If these crisps turn soft, you can reheat them for 2-3 minutes at 150°C in a preheated oven.