Wednesday, 27 January 2016

Almond Crisps

Almond Crips...these are one of the hot favorites in my household during Chinese New Year. It is super nutty fragrant and crispy and you can't stop eating at one piece. Trust me, you'll love these!

There are plenty of reasons why I enjoy eating almonds. Other than liking its nutty crunch and fragrance, I also love that almond is a wonder food that gives you energy and. Is packed with protein, vitamins, minerals and fiber. Here are some of the health benefits :

- Lower cholesterol
- Reduce blood sugar levels
- Heart-loving antioxidant powers
- Provide healthy fats and help in weight control
- Reduce heart attack risk
- Protect artery walls from damage
- Help build strong bones and teeeth
- Help provide good brain function
- Nourish the nervous system
- Help alkalize the body

Source from here and here

There is also a detailed, up-to-date 7,000 word guide on 15 health benefits of almonds according to science found here.

I'm loving these so much I've tripled the recipe below! What are you waiting for?

Almond Crisps
recipe adapted from food4tots
makes 26-28 crisps

2 large egg white, room temperature
50g plain flour, sifted twice
60g sugar (reduced from 90g)
30g butter, melted
100g almond flakes
1/2 tsp vanilla extract

1. Line baking tray with grease proof paper.

2. Preheat oven to 180C.

3. 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.

4. Add in flour and mix till there is no traces of flour and batter is lump-free.

5. Stir in vanilla extract and mix well.

6. Use a spatula of fold in the almond flakes until well combined.

7. Stir in melted butter and mix well.

8. Spoon 1/3 or or 1/2 tbspn of mixture on the lined baking tray. Spread out into a round shape (about 2cm diameter) or any other shapes you like using the back of a spoon. Be sure to spread very thinly and evenly and not to have any almond flakes overlapping so that it will be crispy. (refer to my note 1)

9. Bake at 170C for 8-10 minutes or until golden brown. If there is uneven colour among the crisps, rotate the baking tray towards the last 2 minutes. If these crisps have not turned golden brown after 10 minutes, bake at 160C for another 2 minutes. (refer to my note 2)

10. Remove from the oven and cool on wire rack completely before storing in an air-tight container. These crisps will become crispy and crunchy after they have cooled down completely.

11. If these crisps turn soft, you can reheat them for 2-3 minutes in preheated oven at 150C.

1) For step 8, I spread a thin layer of batter on the lined baking tray instead of making individual round crisps of 2cm diameter. Once baked and cooled down, I will then break it up into smaller pieces before storing.

2) I baked at 200C for 10 minutes.

hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe
and Zoe from Bake for Happy Kids

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.


  1. Hi tks for sharing such an easy but yummy cookie.
    I must also tell you that I made your Kimchi Towfu
    Soup last night and it was enjoyed to the last drop
    esp by my hubby!
    A new recipe to now show my daughter-in-law who is
    a vegetarian but loves spice!
    Thanks once again for sharing and
    Kong Hee Fatt Choy to you and your family!
    Mrs Singh, Ipoh

    1. Hi Mrs Sing, greetings to you and your family too! I'm so happy that you and your family enjoyed the kimchi toufu soup. :)

  2. Hi LY,

    Thanks for linking these yummy munchies with us at Cook and Celebrate!

    Gong Xi Fa Cai to you and your family. Hope that you have a good CNY break :)




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