These thin and crispy almond cookies are perfect for the afternoon tea…just be aware that you will not be able to stop eating it until they are all gone…
Many many years ago I had posted this recipe, and after a lot of thought I decided that it was time to “revive” and revisit the post with some minor updates…mainly changing the measurements parameters…from spoons to weight and using less sugar without affecting the taste of these delicate and yummy cookies.
– Leftover egg whites?
These cookies are the perfect way to use up the leftover egg whites that you have in your refrigerator…
– Why you should make these cookies?
Every bite of this cookie comes with two layers of flavors, a thin buttery citrus layer topped with crispy nutty sliced almonds…and the uneven shape make them even more appealing. I baked these cookies often to give as a gift or take to parties, and always have been well received.
Even if you do not have leftover egg whites I urge you to try it…no special skill or gadgets needed. You just need to be careful, so they do not burn since they are very thin and delicate.
– Can I store them?
Absolutely, just let the cookies cool completely and store them in an air-tight container, and they are good for a couple of weeks.
– Ready to try these amazing cookies?
- 3 egg whites
- 45 g sugar
- 35 g all-purpose flour
- 20 g butter, melted
- ¼ teaspoon vanilla extract
- ½ teaspoon orange or lemon zest
- Pinch salt
- 1-1 ½ cup sliced almond
Preheat the oven at 300oF or 275oF if using convection oven.
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 orange zest. Mix gently and add the melted butter.
Using a spoon, pour half of the batter to a cookie sheet lined with parchment paper or silicone mate and spread the batter throughout 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 275oF or 250oF if using convection oven and leave it for another 10 minutes. At the end of the 10 minutes turn the oven off and leave the oven door ajar.
Please note that oven temperature varies, so keep an eye while baking, since the layer is very thin it can be burned very easily.
– Care for more Asian inspired recipe? Take a look at these…
Break the pieces randomly and store in an air tight container
Did you know almonds are rich in vitamin E, calcium, magnesium and potassium? Moreover, almond contains healthy unsaturated fats and no cholesterol, making it a great snack. It has been published that almond can reduce cardiovascular disease by reducing LDL (bad cholesterol).
Tasty..but… totally stuck to the parchment paper!… did everything according to the recipe, disappointing
I made them and they were definitely very very good but, i don’t think they can be store in a air tight container or a zip lock. Once they were done and cooled they were heavenly crispy but once passed like 20 minutes they started to get kind of gummy. I live in a hot and humid country maybe that’s why.. Can a little bit of baking soda help with that?
I Googled the conversion to spoons/etc. Is it posted somewhere I can confirm the amounts are correct?
Yum! I am pinning this one right away.
While they may be good for a couple of weeks, I bet they never last that long. 🙂
Oh wow. these looks so thin and delicate.
This is a different than the regular cookies and I love the concept of two flavours
These are such elegant cookies Juliana–and I always have excess egg whites!
These sound so good Juliana and prefect to go with tea or coffee as well. Enjoy your weekend!
Super decadent and rich and addictive. Tea time is even more delicious with the buttery almond crispy cookies.
This recipe looks terrific, Juliana!!! Perfect to serve my book club! Pinning 🙂
OOOH! I’m very excited about these crisps, Juliana – LOVE almonds in everything!
Oh boy – these look delicious and addictive!
I would never have guessed that these are made from egg white. How cool! I love your suggestion of having them with tea.
Oh wow, definitely love to try some! xoxo
Wat almond crisps, oops, I ate the whole thing. These are truly addictive and delicious. Have a great week!
Mmmm, almonds. Love ’em! These cookies look terrific — thanks.
Oh, these sound great, Juliana! They would make great gifts for sure. Thanks for the recipe!
Your Buttery Almond Crisp Cookies look so thin and crunchy. When I first glanced at the image I was thinking almond brittle, but you fooled me. I don’t consider myself a baker, but I do love making cookies for nieces and nephews (and me). This one is going in my “Cookies I Like to Make” board. Thanks for sharing.
Made those before and I know how delicious and addictive these are! I need to bake a huge batch this weekend too.
love this almonds crisp Juliana, just beautiful!!
Oh my goodness! I want some of these now 🙂 My husband and I are on ‘time out’ for desserts for another week or so but I’m putting these on my list of things to make for Easter. Thank you!!