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I meant to make this cookies for Chinese New Year, but didn’t get to it until now. This was my first time making it, and they turned out pretty good. The mixing part was pretty easy, although spreading the batter to a thin layer took a little time. The cookies aren’t too sweet, and the toasted coconut flakes on the top added some coconut flavor to the cookies. Next time I make it, I want to coat the bottom with some dark chocolate sauce… yum!

Almond Crisps-- The thinner the crisper. Mine are about 2-3 cm thick.

Almond Crisps– The thinner the crisper. Mine are about 2-3 mm thick.

Almond Crisps (makes about 120 pieces)

Ingredients:
1 cup (2 sticks) unsalted butter– softened
1 cup sugar
1 tsp vanilla extract
6 egg whites
2 cups flour
1/2 salt
6 oz (about 2 cups) sliced almonds

crumbled toasted coconut flakes for sprinkle

Method:

  1. Preheat oven to 335°F. Line a baking sheet with parchment paper.
  2. Cream butter and sugar until fluffy. Add vanilla extract and egg whites, mix to blend well. Sift in flour and salt, mix well. Stir in sliced almonds.
  3. Scoop some batter (about 1/2 tbsp for each cookies, leave some space between each) onto lined baking sheet. Use the back of the spoon to spread the batter to a thin layer (about 2-3 cm thick). Sprinkle some toasted coconut flakes on the top.
  4. Bake at preheated oven for 10-13 minutes (depending on the thickness of the cookies). Remove from the oven and cool completely on rack. Store cookies in air tight container.

Regina’s Note:

  • If the bottom of almond crisps is still a little soft, return to the oven and bake a little further.
Almond Crisps-- bottom side is golden brown.

Almond Crisps– bottom side is golden brown.

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