Thursday, October 25, 2007

Crispy Almond Slices



This is a very simple yummy snack. The only problem for me is I cant stop munching on it. No good for the complexion nor the buttocks and thighs. This recipe makes approx 10 slices. Can easily double it.

1 no of Egg white (35 to 45 gm)
100gm of Almond flakes
15gm of Butter
40gm of Sugar
15gm of plain flour sifted.
Non stick baking paper (Glade has a version).

1) Preheat oven to 165 deg celcius.

2) Melt butter and stir in sugar. Stir well. Mixture look a little lumpy.

3) Add egg and flour. Stir well til mixture looks creamy.

4) Add almond flakes. Mix well

5) Shape into flat thin, round shapes on non-stick baking sheet. Mixture will be little sticky.

6) Bake for approximately 10 to 15 min to golden brown.

Crispy Almond Slices


Let it cool and keep in tupperware or airtight container.

14 comments:

Terri @ A Daily Obsession said...

i'm printing this recipe!

Terri @ A Daily Obsession said...

15g of butter n flour only?? my thighs can take it!

Greg Wee said...

yeap, 15 gm each. cause need to make it thin so these two and the whites kinda make almond stick together. we finished our 10 slices liau...let me know how you go. btw think use smaller fire like 160 deg. mine oven was quite hot, colour not very even.

good to hear you found the angchow. so nice yummy chow chai mee fern soon i hope.

Anonymous said...

Muffinman: i'll try this recipe too.sounds easy and looks yummy

Greg Wee said...

ya the best thing is no need to use machine. just small bowls and spoon and maybe a small whisk.

Good luck guys. please tell me how you go.

thanks muffinman for your muffin updates. Hope i am not confusing you. If you make the banana muffins as per my pre blog, use the recipe as it is.

If you delete banana and you say it was too eggy, i would suggest adding a little liquid like milk may help to remove the egginess. but please dont over bake and over stir. dry ingredients become wet tat's it. stop! scope and bake.

Fern said...
This comment has been removed by the author.
Roger said...

Eh... Much to learn my young padawan..much to learn hohoho...

compare THIS
http://cookingismypassion.blogspot.com/2007/08/whats-beneath-shore.html

and THAT(also under the sea)

http://gregwee.blogspot.com/search/label/Art%20of%20Cakes

Roger said...

Eh... Much to learn my young padawan..much to learn hohoho...

compare THIS
http://cookingismypassion.blogspot.com/2007/08/
whats-beneath-shore.html

and THAT(also under the sea)

http://gregwee.blogspot.com/search/label/
Art%20of%20C

Greg Wee said...

Aiyo Roger. Your own sister also don't give her face ka? Other people use Fondan mah. Of course can make until lidat! How to compare orange & apple?

Roger said...

Hahaha...Bro criticizes sister but husband comes and save the day. Anyway that gal is pretty talented. Even she uses Fondant, all her carvings are nice. Check out the super mario brother cake. Remember she is omly 22. She is doing commercial catering and charging 150-250 AUD per cake. I guess my dear sis needs clear a higher bar now. :P

Greg Wee said...

NEE: Muuuuu huufff puffff..sob sob..insults after insults...what makes you think i am pro. not even semi pro...to be honest i am just a semi housewife who is full time teaching (even though sometimes look like i am part time teaching full time housewife).

Dont make me have to go and get a fondant course and start doing all this fancy cakes... dont even have kids, do so much for other people kids...doesnt feel very smart...I m depressed liau....

Anonymous said...

Fondant isn't tt hard. It just looks impressive. Don't forget they get ready-made fondant there. also, fondant cakes are amazing works of art, but lousy to eat. I know because i make them too.

Anonymous said...

Fondant isn't tt hard. It just looks impressive. Don't forget they get ready-made fondant there. also, fondant cakes are amazing works of art, but lousy to eat. I know because i make them too.

Greg Wee said...

Thanks Anon, my brother just love to step on me. Thanks for the encouragement.

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