This is a very simple and easy recipe for such a yummie treat. It is low in cholesterol, although you can make it cholesterol free by substituting the butter for vegetable oil. I just decided to use butter because they sure taste better… But be aware that it is hard to eat these crisps in moderation since they are so light, crispy, crunchy and very addictive….again very addictive.
- 4 egg whites
- 6 tablespoon granulated sugar
- 6 tablespoon all purpose flour
- 2 tablespoon butter, melted and cooled
- ¼ teaspoon vanilla extract
- ¼ teaspoon lemon zest
- Pinch of salt
- 1½ cup sliced almond
Preheat the oven at 325F
Mix the sugar with the egg whites until the sugar is dissolved, fold in the sifted all purposed flour. Mix until the flour is incorporated to the egg whites. Add the salt, vanilla extract and the lemon zest. Mix gently and add the melted butter.
Using a spoon, pour half of the batter to a cookie sheet cover with parchment paper or silicone mate and spread the batter through the sheet. Repeat the same with the other half batter. Once the batter is thinly spread throughout the sheet gently cover the batter with the sliced almond.
Place the cookie sheet in the oven for 10 minutes and then lower the temperature to 300F and leave it for another 10 minutes. At the end of the 10 minutes turn the oven off and leave the almond crisp in the oven until the oven cooled down, the almond crisp sheet color will be even.
Please note that oven temperature varies, so keep an eye while baking, since the layer is very thin it can be burned very easily.
Break the pieces randomly and store in an air tight container.
Now, the pictures of my visitor…
Did you know that almond contains substantial amount of carbohydrates therefore is used as flour for cakes and cookies? Moreover, almond flour is gluten free thus used for people that are gluten sensitive.