These crispy cookies are addictive. They are not just light and crunchy but relatively healthier than other cookies because they are loaded with almonds. They are also called Lacy Curved Almond Wafers or Crisps. It all depends on how you shape them after they come out of the oven. If you lay them out flat, they become crisp and flat. If you put them on a rolling pin, they will curve like a roof tile. No matter how they are shaped, they are equally yummy.
Recipe adapted from Julia Child, Mastering the Art of French Cooking, volume two
Ingredients for making about 45 tile shaped cookies, 3 inches in diameter or two 17x12 baking sheets
40g/5 tbsp cake flour 低筋麵粉
30g/1/3 cup ground blanched almonds 杏仁粉
100g/ 1/2 cup sugar 糖
2 egg whites 蛋白
49g/3 1/2 tbsp soft unsalted butter 無鹽牛油,室温
1/4 tsp pure almond extract 杏仁香油
1/2 tsp pure vanilla extract 雲呢哪香油
1/2 cup sliced, shaved, or slivered almonds 杏仁片
|Spread out the batter as thin as possible. It is almost transparent after baking.|
1) Preheat oven to 425F.
2) Beat soft butter with sugar until soft and fluffy.
3) Add egg whites and beat until just blended.
4) Sift the flour over the batter, folding it with a spatula. Fold in the ground almonds and the almond and vanilla extracts.
5) For the tiles, drop half a teaspoon of batter onto a baking sheet with parchment paper or Silpat. Spread thin with the back of a spoon. For the flat cookies, spread the other half of the batter onto a lined baking sheet. Spread thin with a spatula.
6) Sprinkle the sliced almonds on top. Bake for about 4 mins for tiles or 10-15 minutes for flat cookies on the baking sheet.
7) For baking tiles: slide a metal spatula under the cookie. Scrape and lift if off and put it on a rolling pin or a bottle.
1) Batter has to be spread as thin as possible before baking for maximum crispiness.
2) Store cookies in an airtight container in room temperature for a few days.