Amy, U Try It, warns that these cookies are addictive. After I ate the first one I thought, hmmm they’re pretty good – crispy and crunchy with a nice almond flavor. Then a little while later I found myself craving another one, and then another, and then another.
I also noticed my son and my husband kept going back for another and then another too. Yep, definitely addicting. (I won’t mention the other son who complained he only got two and his dad said you snooze you lose. lol)
These are such a pretty cookie too. As soon as I saw them, I wanted to make them. Apparently they sell them at Chinese bakeries, but I’ve never been to a Chinese bakery and they were new to me.
The original recipe said it made 42 teaspoon size cookies, but I was too impatient to make them that little and I use my littlest cookie scoop instead. I only got about 2 dozen cookies.
These would be the perfect dessert after a wonderful Asian meal. I also thought they were the perfect cookie to start my annual 12 Weeks of Christmas Cookies posts.
Once again, I’m joining other talented food bloggers who will post a new holiday cookie or other sweet recipe every Thursday for the next 12 weeks. Hopefully, we’ll all end up with some great ideas and fabulous cookies to give away to friends and family for Christmas. Can you believe Christmas is only 12 weeks away?
Thanks Amy for sharing your Almond Cookie Crisps recipe. Stop by U Try It to check out all of Amy’s delicious recipes.
- 2 large egg whites, room temperature
- a pinch of kosher salt
- 1/2 teaspoon vanilla extract
- 1/4 cup plus 2 tablespoons castor sugar (fine granulated sugar)
- 1/4 cup plus 2 tablespoons all purpose flour
- 1 cup almond slices
- 2 1/2 tablespoons butter, melted
- Preheat oven 325F. Line baking sheet with silicone baking mat or parchment paper.
- In a small mixing bowl, beat egg white, salt, vanilla extract and sugar until foamy. Whisk until sugar is completely dissolved. Whisk in flour until no lumps. Then, gently fold in almond slices and butter.
- Spoon 1 tablespoon of batter onto prepared baking sheet and spread batter into a 2 to 3-inch circle. (I used a little offset spatula to spread them.) Make sure the almonds flakes are not overlapping. Spoon the rest of the batter on baking sheet with each cookie at least 1-inch apart. (I was able to cook about 9 per tray.)
- Bake 9 to 12 minutes depending on their size, rotate baking sheet once during baking. Bake until slightly golden brown. Remove from baking sheet and cool completely on wire rack. Cookies will crisp up once completely cool.
If you’re interested in joining us for 12 Weeks of Christmas Cookies contact Brenda, Meal Planning Magic, mealmagic at gmail dot com. Be sure and check out all of the fabulous cookies the other 12 weeks of Christmas Cookies bakers baked up for this week.