She use a non-stick muffin tray & didn't mix the almond slices into the batter. She remove the tiles from the tray immediately after bake, but this doesn't work for me. My cookies can be remove from the tray easily after cool & it set with the shape.
This is brilliant to use a non-stick muffin tray because it give us even shape for all the tiles & most important is it can be re move easily without spoiling the baking tray. She always has a lots of great ideas & recipe to share.
This cookie may need to consume bit of time but it is worth. Cant stop eating it...
Whats more? It is less fattening as it use only egg whites.
This recipe is from Carol 老师
Crispy Almond Tile
2 egg whites (66g-70g)
50g castor sugar
25g butter ( melted )
40g cake flour
100g almond slices
Pinch of salt
Method
*preheat oven 180c
1. Mix the egg whites, sugar & salt
with hand whisk till sugar dissolve
2. Sift in cake flour mix well & mix in melted butter. Cover with cling film & leave it for about 30mins
3. Pour a small spoon amount of batter into a greased muffin tray mould, spread it evenly & sprinkle almond slices on it
4.Bake on middle high rack in the oven with 180c bout 7-8mins till the almond tile evenly brown
5. Cool awhile den take out the almond tiles from the mould & cool on cooling rack
6. Keep in a air tight container once it cool completely
P/s: do not over lap the almond slices so it has the crispiness, over lap almond slices may cause it under bake & unable to brown evenly
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