Almond Crisps - Chinese New Year Cookies Part II

Despite having planned to make this for quite some time, I haven't gotten around to it until now. One day, mum came back and told me about this delicious almond cookie that her colleague's daughter made and asked if I could try to make them too. She then asked her for the recipe and shared it with me. Little did I know, this is the exact same recipe that I have been meaning to try since ages ago!

I love these Almond Crisps for its sheer simplicity, using very basic ingredients to create a cookie that's delicious as well as popular with everyone who tried it. The only challenge is in spreading the batter thin enough such that the cookie will be crispy, and watching the oven carefully to make sure they don't burn. Otherwise, these were a breeze to make. My first batch was wiped out by my parents in a matter of minutes! Hence I made a much bigger second batch to ensure that this does not happen again...haha.

With this second batch, I can now share them with my friends and colleagues. This is one cookie I'll definitely make again and again :).

Almond Crisps

adapted from e's joie

Ingredients:

120g egg white (around 4 egg whites)

120g castor sugar

1/2 tsp vanilla extract

80g plain flour (sifted)

1/2 tsp baking powder

Preparation:

1. Whisk together the egg whites, sugar and vanilla extract until all the sugar is dissolved.

2. Add in sifted flour and baking powder and mix till well-incorporated.

3. Spread a very thin layer on a parchment lined baking sheet and top with almond flakes. (Use parchment or silicon paper as far as possible as this cookie does not contain oil and sticks easily.)

4. Bake at 170 degrees Celsius for 8 minutes or until the edges turn brown.

5. Allow cookies to cool for a few minutes before storing in an airtight container. (Letting the cookies out in the open for too long will cause them to turn soft and soggy. Hence, store immediately after they are cooled.)

Yields 120 cookies.