A sister at church shared this recipe with me a couple of years ago. Whenever I serve this biscuit, people always asks me for recipe. My mother in law was so impressed with the taste and the ingredients that she brought this recipe back to Taiwan to share with the relatives. It is low in cholesterol because I use only egg white and olive oil.
The ingredients are 3 egg whites, 1/4 cup (all purpose) flour, 1/3 cup sugar, 2 tbsp oil and 1 1/2 cup thin sliced roasted almonds.
Per request, I am including the measurement in grams as follows:
3 egg whites, 32g all purpose flour, 67g sugar, 2 tbsp oil and 128g almonds. Please use the other conversion links such as this, to verify my conversion before you proceed.
Preheat oven to 350 degrees Celcius Fahrenheit. Spread the above mixture thinly across a silpat. If it is not spread thin enough, it will taste more like cookie. If you don’t have a silpat, cover the baking sheet with foil and spray baking sheet with pam (butter).
Bake on mid shelf for 16 minutes. The sides usually turn brown first. I cover the sides with aluminium foil, close the oven door and turn off the heat. Just leave the almond cookie crisps in the oven. Alternatively, you can break the brown sides and put the rest back into the oven, turn off the oven heat and leave the almond cookie crisps in the oven.
When you try to break the cookie crisps, it should be easy to break. If not, it is not dry enough. The oven still has some left-over heat, put it back into the oven.
I like my cookies broken into random pieces. However, it is possible to cut the cookies into equal pieces. The cutting should be done on a cutting board using a pizza cutter while it is still soft before it turn brown and dry.
Thanks to Sabrina’s feedback, I am adding the following tips:
1) Too much almonds will make the crisps too thick. I usually have just a single layer of almonds.
2) Do check your almonds before cooking. Almonds as with other nuts, turn bad if it is not stored in a tight container or it has stayed on the store’s shelf too long. When I buy my almonds, I check the expiration date on the package.
3) Also, roasted almonds works better than raw almonds. If the almonds is roasted and fresh, it is not necessary to add any other artificial flavorings.
4) It took me a few times to perfecting this recipe, so don’t feel despair if you don’t get it right the first time.