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Thin Crispy Almond Cookie




Source of Recipe


Recipe Mama


List of Ingredients




Thin Crispy Almond Cookie


125g powdered sugar
15g high gluten flour
25g low gluten flour
50g butter, melted
3 egg whites
150g almond slices


Recipe




In a medium bowl, sift each flour. Sift the powdered sugar as well, to make sure they don’t clump together.

In a separate small bowl, separate the egg white from the folk.

Add egg whites and melted butter to the flour/sugar mix.

Stir in almond slices gently into the batter with a rubber spatula.

On a large rectangular baking sheet, lined with either a non-stick silicone mat or greased foil (foil greased with butter, oil or Pam)

Spread the batter onto the baking sheet – make sure it is a thin layer and that the almond slices don’t all stack on top of each other.

Bake at 300F for about 20-30 minutes, checking half way, until golden brown.

Cut into square pieces of desirable size. Best to use a pizza cutter, or you can use a knife or break with your fingers.