Have you ever seen these almond cookies at Chinese/Taiwanese bakeries? They are usually really expensive, and sold in clamshell containers.
I remember that one of our family friends would bring us some when they came to our house, and we would always eat them within the day.
If you like almonds, you will like these! They are crunchy, only a bit sweet, and require very few ingredients that you probably have at home.
Almond Crisps (杏仁片餅）
recipe from HipFood
1 1/2 cups sliced almonds
3 large egg whites
2 Tbsp oil of your choice
1/4 cup flour, sifted
1/3 cup sugar
Pinch of salt (optional)
1) Spread the almonds out into a thin layer and bake them at 250F until they are lightly brown, about 10-15 minutes. Take them out of the oven, then preheat oven to 350. Let the almonds cool while doing the next step.
2) Beat egg whites until homogeneous, then add in oil, followed by flour, sugar, and salt. Mix well until everything is evenly distributed.
3) Add almond to the egg mixture from step 2, and mix well but gently, being sure not to crush too many almonds.
4) Spread the “batter” as thinly as possible onto a half sheet (13×18 inch) pan lined with parchment paper or a Silpat mat. Ideally, the mixture will cover the entire surface of the pan.
5) Bake at 350F for 15 minutes, then check on the crisps. Depending on your oven, the sides will probably start to brown earlier. If that happens, you can cut strips of aluminum foil and lay them on top of the browny edges, and bake for 3-4 more minutes to let the center get more brown.
6) Or, if you aren’t worried about the color in the center being slightly lighter, turn the oven off and let the almond crisps finish cooking by residual heat- about 10-15 minutes.
7) Upon cooling, the almond layer will crisp up. Break into pieces, and store in an air-tight container.