Say goodbye to mundane munchies and get ready to tantalize your taste buds with these almond crisp cookies!
As a mom, I understand the importance of providing wholesome snacks that both kids and adults adore. With these almond thins, you can indulge in a guilt-free treat that’s loaded with flavor and goodness. Plus, they’re perfect for packing in lunchboxes or enjoying as an afternoon pick-me-up.
These almond crisps are a perfect pairing with my afternoon tea, and they’ve become a staple in our kitchen because even my picky eater loves them.
I’ve replaced the almonds with pepitas and pine nuts before. Both are yummy but I still prefer baking with almonds. You can also experiment with other nuts like pecan, walnuts, macadamia nuts, cashews, etc. Just make sure that the nuts are chopped so these cookies are flat and crunchy.
How to make almond thins cookies
Ingredients:
200g Almond slices (without skin)- 100g Cake flour
- 60g melted butter
- 80g sugar
- 4 egg whites
- pinch of salt
200g Almond slices (without skin)Instructions:
- Preheat oven to 350 degrees. Melt butter to room temperature.
- Sift the cake flour. Sifting breaks up any lumps in the flour and makes it easier to mix into other ingredients. Don’t own a flour sifter? Sift the flour with a fine strainer like I’m using here.
3. Whisk together egg whites, sugar, and salt (I turn my KitchenAid mixer to level 4 and whisk for about 1 minute).
4. Slowly blend in sifted flour to the wet mixture. You can either continue blending in the mixer or use spatula to hand mix until smooth.
5. Add in melted butter. Make sure the butter is not hot (if you melted in the microwave) or it will burn the wet mixture!
6. Pour in sliced almonds into the wet mixture and blend evenly with a spatula.
7. Line parchment paper on a baking pan. Scoop a spoonful of the mixture onto the pan and flatten with the back of a wet spoon. How flat you want the cookies to be depends on your liking, but try to flatten every cookie evenly. Since I’m making these for my baby, I tried to make them as thin as possible.
8. Bake for 20 – 25 minutes. Rotate pan halfway through. Cooking time varies on individual oven and thickness of the cookie. If you’re unsure when the cookies are done, press the middle, usually the thickest part, to check if it is hard. Adjust cooking time accordingly.
9. Let cool and store in an airtight container for up to 1 week.
Ingredients
- 200g Almond slices (without skin)
- 100g Cake flour
- 60g melted butter
- 80g sugar
- 4 egg whites
- pinch of salt
Instructions
- Preheat oven to 300 degrees. Melt butter to room temperature.
- Sift the cake flour. Sifting breaks up any lumps in the flour and makes it easier to mix into other ingredients.
- Whisk together egg whites, sugar, and salt. I turn my KitchenAid mixer to level 4 and whisk for about 1 minute.
- Slowly blend in sifted flour to the wet mixture. You can either continue blending in the mixer or use spatula to hand mix until smooth.
- Add in melted butter. Make sure the butter is not hot or it will burn the wet mixture!
- Pour in sliced almonds into the wet mixture and blend evenly with a spatula.
- Line parchment paper on a baking pan. Scoop a spoonful of the mixture onto the pan and flatten with the back of a wet spoon.
- Bake for 20 - 25 minutes. Rotate pan halfway through.
- Let cool and store in an airtight container for up to 1 week.
Notes
* Cooking time varies on individual oven and thickness of the cookie. If you're unsure when the cookies are done, press the middle (usually the thickest part) to check if it is hard. * Since I make these for my baby, these almond crisps aren't very sweet. If you like the crisps to be sweeter, please adjust the sugar amount accordingly. * I have also made these with pumpkin seeds or pepitas with great success!
Other yummy recipes you may like
- Hidden veggies muffins even the pickiest eaters will love
- Oatmeal Spinach Waffles For Baby + Toddlers
- Kid-friendly pasta salad without mayo
- Spinach and bacon egg muffins