Almond Cookie Crisps

Amy Tong


These Almond Cookie Crisps were my favorite after school snacks. Now, they are my son's favorite, too. :)

pinch tips: How to Melt and Soften Butter





30 Min


25 Min


2 large
egg whites, room temperature
1 pinch
kosher salt
1/2 tsp
pure vanilla extract
6 Tbsp
castor sugar
6 Tbsp
all purpose flour
1 c
almond slices
2 1/2 Tbsp
butter, melted

Directions Step-By-Step

Preheat oven 325F. Line baking sheet with silicone baking mat or parchment paper.
In a small mixing bowl, whisk egg white, salt, vanilla extract and sugar until foamy. Whisk until sugar is completely dissolved. Whisk in flour until no lumps. Then, gently fold in almond slices and butter.
Spoon 1 to teaspoon of batter onto prepared baking sheet and spread batter into a 2 to 3-inch circle. Make sure the almonds flakes are not overlapping each other. Spoon the rest of the batter on baking sheet with each cookie at least 1-inch apart. Might need to bake cookies in batches.
Bake 9 to 12 minutes depending on their size, rotate baking sheet once during baking. Bake until slightly golden brown. Remove from baking sheet and cool completely on wire rack. Cookies will crisp up once completely cool.

About this Recipe

Course/Dish: Cookies
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids