Almond Crisps

This is another quick and easy recipe that requires no mixer!  Also, it is a low cholesterol cookie as there's no egg yolk in this cookie.

Gina of Kitchen Capers shared this in her forum and many bakers gave thumbs up when they tried it.  However, Gina warned that this is a very tedious bake although it's really yummy.

I used my frozen stash of egg whites and instead of doing the full recipe, I halved it.  Sugar was also reduced to cater to my family's need and vanilla essence was omitted.

You are supposed to use the back of a spoon and spread the mixture into rounds.  I did that for the first 5pcs and gave up.  Simply too time consuming and I don't have so much time to waste.  So I spreaded the mixture with a spoon and lay some almond flakes onto the mixture.

This is how it looks like when baked.  Just break up into pieces, so quick and easy ;-)  However, one baker feedbacked that she had problem removing the cookies from the parchment paper.  The trick is to remove the cookie while it is still warm.

Almond Crisps
Ingredients

1 egg white
30 g sugar (I'll use 20g next time)
25 g plain flour, sifted
Almond flakes

Method

1. Line a baking tray with baking paper.
2. Add sugar to egg white, stir to mix and dissolve sugar.
3. Add sifted flour to mix. Mixture should be creamy.
4. Pour the mixture onto the prepared tray and using the back of a spoon, spread it out thinly.
5. Lay almond flakes in a single layer onto the mixture.
6. Bake in preheated oven 180 C for 12 - 15 mins or golden brown.
7. Remove to cool slightly outside the oven before removing cookie from baking paper.
8. Break the cookies into random pieces and enjoy.