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Tuesday, January 14, 2014

Flaked Almond Crisps

Chinese New Year Cookies

Chinese New Year Cookies
Ingredients: (Makes about 25 pieces)
1 egg
30g caster sugar
15g plain flour
10g almond meal
100g flaked almond
1/4 tsp vanilla extract
  • Preheat oven to 150°C.  Line baking tray with baking paper.
  • Beat egg, sugar and vanilla extract in a small bowl with an electric mixer until sugar dissolved.   
  • Stir in sifted flour and almond meal and almond flakes.
  • Drop half a teaspoon of mixture onto the prepared tray and using a metal spatula, spread mixture thinly, about 3cm apart.
  • Bake until light brown (about 8 - 10 minutes).
  • Place the almond crisps on a wire rack to cool.
  • When cooled, store them in an airtight container.




I'm submitting this post to the Bake Along event hosted by
 Zoe of Bake for Happy Kids, Joyce of Kitchen Flavours and Lena of Frozen Wings
and the theme is 'Chinese New Year Cookies'
at

14 comments:

  1. MelJanuary 14, 2014 at 11:30 AM

    Hi Veronica
    I am sure this Almond Crisps are the one cookies that will finish faster than the others. Just by the look at the picture already knew it is very YUMMY AND CRUNCHY!

    ReplyDelete
    Replies
    1. Veronica January 14, 2014 at 1:21 PM

      True, I didn't realise how many I've eaten as they are thin and crunchy, luckily no butter or oil.

      Delete
  2. ZoeJanuary 14, 2014 at 1:01 PM

    Hi Veronica,

    I think I can munch at least 2-3 these light and flaky almond crisps within a glimpse of 5 mins. They look super additive.

    Zoe

    ReplyDelete
    Replies
    1. Veronica January 14, 2014 at 1:21 PM

      Addictive yes! No butter so can eat more, heehee.

      Delete
  3. Lorraine @ Not Quite NigellaJanuary 14, 2014 at 8:38 PM

    They look so crispy and delicious Veronica! Delicious and no extra fat too! :D

    ReplyDelete
  4. Angie's RecipesJanuary 14, 2014 at 10:36 PM

    I haven't baked those nutty crisps in a really long while as I simply have no self control over those addictive treats. Yours look fantastic, Veronica.

    ReplyDelete
  5. kitchen flavoursJanuary 16, 2014 at 1:20 AM

    Hi Veronica,
    I cannot stop at just one or two! These are super addictive and I love to munch on these crisps!

    ReplyDelete
  6. lenaJanuary 16, 2014 at 1:57 PM

    yesterday i saw your almond tuiles and commented about the egg whites..i see the difference now...hehe...looks really nice...super thin and looks super crunchy too!

    ReplyDelete
  7. WokandSpoonJanuary 21, 2014 at 8:59 AM

    Veronica, you have been baking up a storm! When do you sleep? :-)

    ReplyDelete
  8. Miss B @ Everybody Eats Well in FlandersJanuary 27, 2015 at 7:45 AM

    Hi Veronica,
    I tried this recipe on 12 Jan, they were really nice and crispy. Thanks for sharing this recipe. I have shared your recipe link in my blog. :)

    ReplyDelete
  9. sillygirlJanuary 27, 2015 at 3:07 PM

    I don't see where to add the flaked almond - am I blind?

    ReplyDelete
    Replies
    1. Veronica January 27, 2015 at 5:01 PM

      Haha of course you are not blind. The fault is all mine. I've amended the recipe. You add the flakes together with the almond meal. Thanks for pointing out.

      Delete
  10. AnonymousDecember 26, 2015 at 8:17 PM

    Hi, just wondering about the almond flakes, are they raw or pre-roasted? Thanks

    ReplyDelete

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