These Almond crisps aren’t like Almond Florentine or Lace cookies. They have a distinct crunch from using sliced almonds instead of finely grinding them. You can taste the wonderful almond aroma in each bite without it being masked by heavy sweetness or butter. In fact, these almond crisps are actually quite healthy– they’re made with no butter or oil, just almonds, egg whites, and some sugar. They’re a perfect midday treat to satisfy a sweet craving. This recipe is originally from The Ottolenghi Cookbook, but they suggest adding orange zest and brushing with chocolate for their crisps. I personally dislike fruit and chocolate combinations and I feel that chocolate would mask the lovely almond flavor and soften the cookie, so I went for the most basic almond crisp.
It’s important to get the almonds to lay flat in a thin layer if you really want that crunchy cookie. While it’s best not to have too many gaps, I find that gaps are better than thick layers since the cookie will still hold together thanks to the egg whites, even with little holes in between. You can use either powdered sugar or white sugar but I think powdered sugar is the better option since granulated sugar tends to caramelize and burn in the oven if left in for too long and it’s best to avoid such a situation.
Make sure you keep an eye on these the last few minutes of baking since they can brown quickly at the end of bake time and you can easily end up with burnt crisps! Not ideal. They’ll be dry and firm to the touch when they’re ready and golden brown all over. You’ll definitely want to line or heavily grease your pans or else you’ll end up with cookies that stick to your pans and a mess to clean up!
Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website.
Copyright july 2016 ©
Addictive and crunchy almond crisps that are the perfect afternoon treat
>>> Yields 30 crisps
-Prep: 20 min
-Bake: 25 min
- 2 C sliced almonds
- 2 egg whites, room temp
- 2/3 C confectioner’s (powdered) sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
1) Preheat the oven to 300 F and line several baking sheets with parchment paper or baking silpat.
2) Combine the egg whites, powdered sugar, salt, and vanilla extract in a bowl. Fold in the sliced almonds gently to combine into a batter. Fill a bowl with cold water and set aside.
3) Take 1/2 tsp of batter and place on the baking sheet and pat down until it is flat and as thin as possible with little gaps between the almonds as possible (around 3 inches wide). If your hands get sticky, use the cold water to rinse off your hands. You can also use a fork to spread the batter.
6) Bake in the oven for 20-25 minutes until golden brown.
7) Remove from oven and let cool and crisp up for 2-3 minutes before moving to a cooling rack to cool completely.
8) Repeat steps 5-7 for the rest of the dough.
9) Store in an air-tight container for up to 2 weeks.