Almond crisps
18 May 2011 | 80 comments
Posted in 30-minutes recipe, Chinese, cookie/ cracker, Featured Articles, snacks, Vegetarian, Western
Posted in 30-minutes recipe, Chinese, cookie/ cracker, Featured Articles, snacks, Vegetarian, Western
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）
Make: 26-28 crisps
Ingredients:
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)Preparation:
- 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.
Methods:
- 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.
Notes:
- 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.
- If these crisps turn soft, you can reheat them for 2-3 minutes at 150°C in a preheated oven.
80 Comments
Leave a comment to CCL
oh it’s one of my fav snack!
your post make it look so easy to make…I’ll attempt it one day 🙂
Buzzingbee: Oh, that’s great! It’s indeed an easy recipe. Must give it a try! 😉
I can smell the almond crisps already.
Enjoy your break!
Tigerfish: Really? Hahaha! Thanks! 😉
almond crisps..hhmmm… yum!
Alice: Yes, you’re right! 😉
I know this is very additive.
Enjoy your break : )!
TasteHongKong: Yes, highly addictive! Thanks! 😉
Have fun on your break love! Those crisps look delicious! A great snack.
Joanne: Thanks, my dear!! Yes, it’s truly delicious! 😉
These look like a great snack — light but satisfying due to the nuts.
Xiaolu: Thanks!! Glad you like it. 😉
Haha…. this is great! Can’t wait to try it out! 🙂
Alice: Thanks!! Looking forward to your kind feedback!
These look so delicious, great idea 🙂
Muppy: Thanks!! Do give it a try. 😉
Great idea for baking with kids hehe I must show this to my friends with kids 😀 Sounds and looks delicious too!
Jen (Tastes of Home): Thanks! Hope your friends will love it. 😉
Oh wow! This is actually one of my favorite snack. I never baked one for myself until I saw your recipe (this is my first time seeing this recipe). Looks easy… right? I’m going to make this even though I claim myself not a baker. Thank you for this recipe!!! Hopefully I’ll bake this soon. In a few weeks! 😉
Nami (JOC): You got to give it a try. Easy and fast!! Even my hubby (who has never baked before) can do it too! Do share with me your outcome yeah. 😉
These look wonderful and delicious! Can’t wait to give them a try.
Amy: Thanks!! Happy trying and looking forward to your feedback! 😉
Gotta try this out. Meanwhile, have a good time!
KY: Hi, how are you? Do let me know the outcome yeah. Thanks! 😉
Looks so crispy and delicious, I like! 🙂
Ching (LCOM): Thanks! 😉
These look lovely, although I know if I make them I won’t even bother to find a Tupperware for them as they’ll all be eaten straight away! Enjoy your break!
CY: Thanks!! Yes, you’re absolutely correct! I did experience this situation too even though there are only 2 adults and 1 kid here. 😉
your almond crisps look thin and crispy… I like!
Noobcook: Thanks!! 😉
I love almond and this definitely looks great to snack on 😉
Lee Mei (MCH): Yes, very addictive too! 😉
Hi
Interested in the almond crisps. But can I left out the butter.
LLXK: So sorry, I’m not sure of the outcome. Maybe the mixture will be too dry with the butter. Just my wild guess. 😉
have fun, a great snack for the kiddos..thanks for sharing
sweetlife
Sweetlife: Thanks!! 🙂
So thin and crispy! I can snack on these non-stop!
A masterchef in the making 🙂
Pigpigscorner: Thanks!! 😉
Very tempting….Want to try it out
Mist: Thanks!! Happy trying! 😉
Can we fry them ..shallowfry?
Mrs Raza: Sorry, I haven’t tried your suggested method. I guess the end results (in term of taste and texture) will be different. 😉
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The almond crisps are so tempting and beautiful. Nick snacks for a a whole day long.
Christine: Thanks for your wonderful comment. 🙂
This looks yummy….you have a lovely blog…I am having a giveaway in my blog..Y dont you check and join that
http://yummytummy-aarthi.blogspot.com/2011/05/chocolate-recipe-and-chocolate.html
Aarthi: Thanks for your sweet comment!! Will check out your giveaway soon! 😉
I was looking for a oat bar recipe and i chanced upon your website. All your recipes are simple and looks delicious. I’m looking forward to try them out. Looking forward to more new recipes.
Lynette: Thanks for dropping by and your wonderful comment. Glad to know that you love my recipes. Looking forward to hearing your success stories soon. 🙂
First time here, love it. Great clicks and fun recipes.
Sadhana: Thanks for dropping by and your kind words. 🙂
I baked this today but the crisps sticked to the greaseproof paper 🙁 have a hard time peeling off 🙁 but the taste is great. 🙂 love it and will bake again.
Ash: Thanks for sharing your feedback!! Did you use GLAD greaseproof paper (as per the photo shown in the recipe)? This brand is slightly pricey but the quality is fantastic and will surely guarantee to solve your current problem. 😉
I didn’t used the GLAD greaseproof paper. I used those from NTUC and I know where went wrong. The greaseproof paper from NTUC is greaseproof paper n not baking paper. GLAD greaseproof paper is actually baking paper… The NTUC greaseproof paper cannot go into oven (cos there’s a layer of wax) but the GLAD greaseproof paper can.
can’t wait to try this! 🙂
Sharon: Happy trying! 😉
hi..can i ask if i can melt the butter in microwave instead of double boil method instead?
Thank you!
Yenn: I haven’t tried it with microwave as I don’t own one. I think it should be fine. 😉
Hi, first of all thank u for uploading the recipe..
I tried baking some today, the taste is great, not too sweet but my turn out to be very hard…
Need ur advice…
Many thanka in advance
kym tan: What is the thickness of your crisps? Do you have photo to show me?
Hi, thank you for replying 😛
I have one but i do not know how to attach here 🙁
I tried to make them thin…..
kym tan: send to foodfortots@yahoo.com. 😉
They are in the oven now….. hehehehe 🙂 Txs for this recipe! <3
Sharon: Looking forward to hearing your feedback! 😉
My son loved it!!! However, I didn’t read the instructions clearly before I attempted the receipe so I only baked one tray- using more than half a tablespoon each of batter for each crisp. When they first were taken outta the oven they were delicious. The next day they turned very chewy and not crispy even though I baked them again for 3mins. I’ll try the receipe again and this time I promise to stick to your recommendations hehehe. No short cut for baking!
hi
where you buy almond flakes. can i buy from supermarket?
Pauline: I bought mine from different sources. Sometimes from the supermarket and sometimes from the local baking supply shops. 🙂
Hi, can you advise why is my crisp chewy instead of crispy? I did try to make it as thin as possible but after cooling, they became soft.
Also, are the crisps supposed to be bit sticky after bake? Thx in advance!
Karen: They are supposed to be crisp. As soon as they are cooled, you need to store them in an air-tight container. No, they are not sticky at all. Do you have any photo to show me?
Thank you… Thank you….
One of my family’s favourite. It’s a great snack. The first time we made, we made 2 portions, and we plan to make another 2 cos it disappears very fast. Hahaha….
CCL: You’re welcome! Glad that it was a hit in your family! 🙂
hi, i tried this recipe but it stick on my non-stick pan or grease proof paper. Can you please advise me. thanks
Js: It is important to use quality parchment paper so that the crackers will not stick to the paper after baking. I used Glad brand. It is a bit pricey but worth the buy. You can find it in most of the leading supermarkets. 🙂
could I use icing sugar for this? I have so much icing sugar, I dont know what to do with it!
Jun May: I’m not sure as I haven’t tried this substitution before. You may like to check out those cookies recipes in my blog which use icing sugar. 🙂
Hi, do we have to remove the almond crisp from the parchment paper while is hot or can wait till it’s cool? thanks
Hi, can i use without egg? as my boy is allergy to egg.
Lene: Egg is the binding agent. If your boy is allergy to egg, then this recipe may not be suitable for him. 🙂
Hi there, This is my first time coming across your page. Very easy on the eye for reading and for following the instructions. 🙂 Would like to know how long would the cookies be able to last/stay crispy in an airtight container? I would like to bake them for my in-laws for Christmas and since we live in Finland, it is relatively drier weather now in the winter. So how early in advance can I bake these? Thanks
Eileen: Glad that you like my site! 1-2 weeks should be fine at the room temperature during winter. You can also keep them in the fridge. Hope my recipe suits your-in-laws’ palate. Happy baking and Merry Christmas to you and your family!:)