Ingredients:
90g Plain flour
100g Caster sugar
60g Butter ~ melted
2 Egg whites, lightly beaten
1/4 tsp Almond essence
about 1/2 cup flaked almonds
Method:
- Prepare two baking tray 14" x 14" with baking sheet on it.
- Sift flour into medium mixing bowl; add sugar. Make a well in the centre. Add melted butter, egg whites and almond essence to bowl. Using a wooden spoon, stir until well combined. Cover mixture with cling wrap; allow to rest for 1 hour.
- Heat oven to 170C.
- Drop about 2 teaspoon of mixture at a time onto prepared trays. Spread mixture to a round 6 cm in diameter. Sprinkle each round with flaked almonds.
- Bake biscuits 7 minutes or until lightly golden brown.
- Remove from oven; stand on tray 30 seconds. Carefully loosen and lift biscuits from tray and transfer to wire rack to cool.
- Store biscuits in an airtight container.
Recipe adapted from Biscuits & Slices and has been modified
I like how you pack this cookie, I might bake some during CNY. Thanks for sharing.
ReplyDeleteso pretty these biscuits are...lovely and way of making is also so good...
ReplyDeleteI have not seen these before, but they look yummy! I love anything with almonds.
ReplyDeleteSonia: Ho..Ho... You're early~~~
ReplyDeleteLynda: Thank you :) Try this~ its really crispy.
Anncoo ... those biscuits are quite interesting! They are so thin. I can tell, they must be delicious and crunchy too (^.^)
ReplyDeleteGorgeous little cookies and amazing how lovely thin you managed to make them!
ReplyDeleteVery interesting cookie. They remind me of one that my grandpa used to make. They look so delicate, and good.
ReplyDeleteThose are a fave of mine! I think they're sort of like tuiles since the method is just about the same? Love these cookies! Like the crisp they give and the nuttiness of the almond flakes!
ReplyDeletePei-Lin
Sushma, Simone, Lyndsey: Thank you for all your nice words ;D
ReplyDeleteLia Chen: Yes, very thin and crispy :)
Pei-Lin: Hahaa..Indeed this is tuiles. Just lazy to shape it~ make it flat easy for storing :)
Lovely cookies. Thin and crisp perfect to have with a hot drink.
ReplyDeleteMimi
Oh My..Look at that....So cute and yummy!!!
ReplyDeleteexcellent pics too..great job..
wow, ur almond flakes all like thin sheets and almost same size, very geng ler u!
ReplyDeletewat kind of paper r u using?
Very pretty and festive. You really have a very steady hand - the tuiles are all even-sized!
ReplyDeleteOh, I wanted to make this last night but was too sleepy & went to bed early. Now I think I'll just get from you:P They look so neat and beautiful. If I make, I think I'll get all the odd shapes. Love how you tie them up....makes them look expensive :)
ReplyDeleteMimi, Sarah, Ju: Thanks for all your comments :)
ReplyDeleteSherleen: This is baking sheet, is washable and can be reused many times.
Lovely biscuits and cute presentation....
ReplyDeleteOh my~ how can u make such a round shape biscuits evenly by using the spoon?? Mine turned out all different shapes when i made this last time.. =.=
ReplyDeleteThe size of the biscuits is very consistent, you are a great chef!
ReplyDeleteOh, Those cookies look fantastic and it sounds so yummy. I'd love to try some.:)
ReplyDeleteoh wow awesome and so perfectly thin
ReplyDeleteOh wow, that is one super thin cookies. How you get the size all so uniform?
ReplyDeleteAwesome..looks great!
ReplyDeletePretty much flaky and it deserves that name,neat presentation and very rich too.
ReplyDeleteWow, these cookies look wonderful. I love thin and crisp cookies. Happy Holidays.
ReplyDeleteOh , this is so festive Anncoo..Cookies look very thin and crisp...:-)
ReplyDeleteThe almond biscuits looks awesome... Thats really great treat.
ReplyDeleteHi Friends,
ReplyDeleteThank you all of your lovely comments for reading this post ;DD
oh, wow, they are simply too pretty to eat!
ReplyDeleteWow, these are beautiful!!
ReplyDeletethey look so perfect! may i have some for xmas please?
ReplyDeleteThose almond cookies look fabulous! Great for gifts!
ReplyDeleteNever tried cookies like this, Absolutely delicious one
ReplyDeleteOh, this is a perfect cookie for my daughter - crispy and with almonds!
ReplyDeleteThey are as thin as paper crepe except that these are crunchy. Nice... Can send some over to Adelaide or not?? Please...
ReplyDeleteHi All: Thank you for all your compliments :)
ReplyDeletehungry tummies & Quinn: Sure, let me have your address ;D
Lovely biscuits...
ReplyDeleteBiscuits look delicious! The packing is just superb.Keep rocking.
ReplyDeleteWow! Almond biscuit!!! Must be so yummy...
ReplyDeleteHi.. nice posts.. I like ur blog.. Hope u will visit my blog too..
ReplyDeleteI think this cookie needs a bit of 'kung fu', in making the rounds to be of the same size. Can consider this as a CNY cookie. Thanks for sharing!
ReplyDeleteWow, they have a beautiful color!
ReplyDeleteThank you everyone for your nice comments.
ReplyDeleteThese are cool Ancoo!
ReplyDeleteDelicious almond biscuits, step by step instructions are very helpful!
ReplyDeleteAncoo,
ReplyDeleteI went through your blog today and I think its a fantastic blog. Your culinary skills are fabulous. I am following your blog. Keep going!
Oh these look gorgeous, so delicately pretty!
ReplyDeleteThese look like a nice 'light' (illusory of course) treat. ;)
ReplyDeleteShirley: Thank you for reading my posts. You've nice blog too and I am following you...
ReplyDeleteVijay: Thank you! I going over to your blog now :)
Cheah: Haha...no need 'Kungfu'. Just use the back of the spoon and gently draw circle.
Parita, Donna, Murasaki: Thank you very much for your nice comments :)
Bravo, I love so much the photos, and these flaked biscuits are so cute, I'd like to have them, just now with my coffee (excuse my english !)
ReplyDeleteAnncoo, i want bake this for coming CNY. Thanks for sharing...yummy
ReplyDeleteWow very festive looking photoes, :)
ReplyDeleteThis will be a hit for CNY. Hope I can bake some. Yum yum!
ReplyDeleteThey look different and delicious!!!
ReplyDeleteThese are so delicate and pretty! They would make a really beautiful Christmas gift!
ReplyDeletewow..i love almond biscuits..
ReplyDeletethey look so koo, it should be very crunchy and fragrant from almond! :D
ReplyDeleteHey, really cool and nice food/cooking blog. Keep it up.
ReplyDeletehttp://alltradingideas.blogspot.com
This farm chick is lickin' the screen here. I better go eat some breakfast and grab a rag to clean the monitor.
ReplyDeleteYa'll have a fantastically blessed weekend enjoying the season with friends and family!!!
Dear Friends: Thank you very much for all your lovely words :)
ReplyDeleteSze Sze: 谢谢！这个好吃，值的一试。
All Trading Ideas: Thanks for visiting :D
Hi Nezzy: You always make me smile. Have a nice weekend :D
ReplyDeleteMAGNIFIQUE!!!!!
ReplyDeleteThese biscuits are wonderful, air and cooked to perfection, love
ReplyDeleteI think I'll try this recipe, it's very tempting, the result is really beautiful.
Thank you for sharing this
Adorable Little Flaked biscuits. I love ur presentation.
ReplyDeleteSaveurs, Colargol, Dolly:
ReplyDeleteThank you ;DD
so beautiful make:) must try your recipe one day!!
ReplyDeleteI love these cookies, how did you make the shapes so uniform in sizes.
ReplyDeleteAnnco
ReplyDeletethese "jewels" are bieutiful and very delicate I want one of these !! thanks for the recipe !!cheers from Cold Paris !! Pierre
If I wasn't feeling Christmassy before, I certainly am now, such a wonderful looking recipe beautifully presented.
ReplyDeleteAnncoo, your cookies are just beautiful! Love the crispy thin look of these, so perfect with a hot tea. Almonds, a favorite!!
ReplyDeleteLooks so elegant and pretty! must take a lot of skill to make them so thin and even.
ReplyDeleteYummy!!!!!! Beautiful pictures too, really detailed great job!!
ReplyDeleteWish that my jewelery photos come this good!!!
My Asian Kitchen: Thanks!
ReplyDeleteYummy: Just the back of the spoon and draw circle.
Pierre: Thank you. I think is snowing now in Paris.
Katy, Pigpigscorner : Thank you for your comments. Have a nice weekend :)
Mangocheeks: Thank you for your compliments. You've great blog too.
ReplyDeletePlease visit often.
Gauc123: Thank you :) I like your blog too. You made beautiful jewellery.
我 又 来 迟 了, 我 可 是 很 爱 吃 这 个 饼 干 的. 下 次 做 多 点 啊.
ReplyDeleteCherry potato: 没问题，下次做的时候，一定会留多一点给你。
ReplyDeleteHi Anncoo,
ReplyDeleteWell done... I can never do so evenly :) I want to try this out one day :)) Thanks for sharing the recipe :)
Ces biscuits sont absolument magnifiques et très tentants:))
ReplyDeleteI love almond cookies! Yours look so adorable!
ReplyDeletewow, they look amaizing:)))keep one for me, please:))))
ReplyDeleteWow! Look at those cookies! They look so fabulous! They are so thin, too. Amazing, amazing.
ReplyDeleteYour photos are so beautiful, Ancoo. And I love this recipe, I must try it since I am an almond lover.
ReplyDeleteBeautiful!!!! u hv done a great job!
ReplyDeleteI made this before but not in all even round shape :(
May I know if the biscuits stay flaky few days later?
Thank you all for your sweet compliments :D
ReplyDeleteCBL: Yes, is still crispy after 4 days.
Breath taking pictures...loooks amazing.
ReplyDeleteBeautiful presentation and a delicious way to make biscuits. Happy Holidays!
ReplyDeleteI think I gained weight just by reading :)You have a beautiful site. I look forward to reading your work in the future.
ReplyDeleteRegards,
Carl
Malar: Thank you!
ReplyDeleteThas: Thank you for coming here. Please visit often :)
Carl: Thank you for enjoying reading my posts. You've nice blog too.
OH mY am I too late to comment??!!! those cookies look great...im bookmarking this!
ReplyDeleteZurin: Of course you're not late. You can leave your comment any time and thanks for coming :D
ReplyDeleteOMG, I used to LOOOOOVE cookies like this when I was a kid and have totally forgotten about them. Thanks for the reminder, yum!
ReplyDeleteEstas son mis preferidas.
ReplyDeleteMerry Christmas!!
Gaga, Irmina: Thank you for your nice comments ;D
ReplyDeleteOh again, my comment went missing! Anyway, I was curious about the recycle sheet that you mentioned about! Is it the wax paper sheet you're using?
ReplyDeleteKristy: No, this is not wax paper. Is reusable baking sheet like plastic sheet. After each baked, I wash with soapy water and hang dry. Also can it from Phoon Huat.
ReplyDeleteoops i forgot to add my name with the previous comment!
ReplyDeleteWow these cookies look fabulous!! I love crunchy cookies so much and these look delish! I am also loving the festive decorations :) Any chance you could throw a few cookies my way?
ReplyDeleteHello Joy: Sure, here it is! Make sure you catch it...hahaa...
ReplyDeleteMerry Christmas to you :D
this will be my next project.. looks so yummy n crispy...
ReplyDeleteAnn u have such patience to make each cookie the same size n thickness.. btw how many cookies can u yield from the receipe??
Merry xmas n Happy new year!!
Regards.
Janice..
Hi Janice, How are you? The portion of this recipe is quite small. I think about 40 pcs.
ReplyDeleteHi Anncoo,
ReplyDeleteI love you take the effort to make the yummy food, then painstakingly groom them for the photo shoot.
So nice!
Hi Cookie,
ReplyDeleteThank you very much, I'm really flattered. I am so happy to receive your nice comment because you're the 100th comments in this post.
Wish You & Your Family A Merry Christmas ;D
Goodness! These almond creations are AMAZING! I can't believe how gorgeous they are! These will make a perfect holiday gift for friends and family. Thanks so very much for sharing your recipe!
ReplyDeletehi new to ur blog..love ur cake recipes and this cookis looks soo interesting..a must try.
ReplyDeleteSaju, Thanks for visiting. You've nice blog too.
ReplyDeleteOne sweet news is I tried this thins it came out so good and we really enjoyed it. Just wanted to let you know my happiness....
ReplyDeletePavithra: I'm so happy that you liked this. Thank you for trying this recipe. Hope to see you post up this picture.
ReplyDeleteYou've got a nice round biscuit here! I was too lazy and did the short cut way :P
ReplyDeleteI also did the short cut way, this should be curved...hahaa...
ReplyDeleteHi,
ReplyDeleteMay I know if you need to toast the almond flakes 1st before baking the cookies?
Thank you.
Hello,
ReplyDeleteI just sprinkle almond flakes on top without toasting.
In future please kindly leave your name behind. Thank you.
hi.. tried it.. but not as thin as ur.. yield abt 32.. shd try it again this weekend..
ReplyDeletehmmm.. think i didnt let it brown enough too.. coz was preparing dinner at the same time.. scared it got burned.. so ended up the cookie onli browned at the sides.. the centre is d same color as the almond..
Cheers, Janice..
Janice, next time when baking cookies don't do two things at the same time. I think your almond biscuit is not fully cooked. Anyway do you like it?
ReplyDeleteHi Anncoo, I did 2 batches but just can't achieve the evenly brown. What could have been wrong? I have reduce the amt of sugar could this be the cause? Will post pic in blog soon. Thanks :)
ReplyDeleterdgs
FM
it taste great.. a bit on the sweet side.. can i reduce the sugar to abt 75g?
ReplyDeleteHi FATMUM & Janice,
ReplyDeleteCan reduce a little sugar but I think this recipe used only egg white and sugar helps to caramelize and makes the cookies turned brown.
If you find the centre is too white when spreading the batter try to thinning the centre a bit.
Thanks Anncoo. This is how mine turn out. Btw its not easy to spoon the batter to form a nice round biscuits. I almost throw in white towel :) Your biscuits turn out is perfect. Great job!
ReplyDeletehttp://fatmumbaking.blogspot.com/2010/01/flaked-almond-biscuits.html
wow.. thank god i saw your blog, i finally found my favorite cookies's recipe. so happy and i had tried it, it is so wOnDeRfUl!! and Successful. Thank you so much!!=] Happy Chinese New year!! ALL tHe BeSt!!
ReplyDeleteYou're welcome, smchan :)
ReplyDeleteI tried making the cookies last time but it turn out brown on the outer side and white in the centre. the colour is not even.how do i bake until it's so nicely done like yours?
ReplyDeleteHi Tracy: Try to cheat a little. When spreading the batter, spread the centre thinner than the outer side.
ReplyDeletehi Anncoo,
ReplyDeleteThanks for the tips. I'll try it again tomorrow. :) I love reading your blog.
Hi Anncoo,
ReplyDeleteThanks for sharing this crunchy delicious recipe. I baked it as part of my CNY cookies. :)
I didn't do mine in curves, neither did I bake them in rounds, I just spread a thin BIG piece and break it up randomly when cooked :P
ReplyDeleteI like all things almond and this is interesting. Have not seen this! Gotta try. Thanks for sharing. :-)
ReplyDeleteHi Ann,
ReplyDeleteI've just finished making the cookies but according to your recipe we need the baking sheet right... we'll i've used it but seems like the cookies are sticked to the sheets and can't be removed unless i tear it... Any advise?
Hi Clary, Firstly the baking sheet is non stick type and did you add butter? Don't wait until the cookies cooled down, remove it when cookies is still hot. Are you from Singapore? If so get the baking sheet from Phoon Huat. There are few blogger friends had tried this recipe, so far I did not hear this problem. Let me know how is it.
ReplyDeleteoh i see... hmmm no i didnt add butter on to the baking sheet... I'm from Kuching. Well will try again next weekend.. hehehe thanks for your advise really appreaciate it...
ReplyDeleteClary, I mean add butter in the batter not baking sheet. if you're using the non stick baking sheet, shouldn't be any problem. I suggest you brush some shortening or crisco on baking sheet next time before you make this cookies.
ReplyDeleteAnn, my friend tried ur almond flake biscuit posted dec 2009 but the batter is very thick n sticky and cant even lay down on the baking tray evenly. From the photo of u it looks watery. Anything wrong that u can comment? Thanks.
ReplyDeleteJane,
ReplyDeletedid your friend add melted butter or she had lessen too much sugar? OR is it she add flour to the egg whites instead?
Many bloggers made this and so far not much problem. When spreading batter just remember to spread it as thin as possible, the center batter should be thinner than the edge.
Anyway sorry for the recent comments in the new system, really gave a big headache (I'm really sick now 真的生病了）, most probably will switch back to my old system.
Hi Anncoo,
ReplyDeleteThanks for the recipe and i'd tried it but my cookies sticked to the baking sheet and not able to be removed. Shall I spread a layer of butter or aluminium foil might help?
Hope to hear your reply.
Thanks.
@mummyooi
ReplyDeleteAre you using the non-stick baking sheet or silicon paper from Phoon Huat? You don't have to add butter or foil on the baking sheet. Just spread the batter, try to spread as thin as possible, the center should be thinner than the edge.
Yea, I'm using the non-sticky baking sheet. What is the another alternative besides the non-sticky baking sheet as i do not have time to go to the bakery to get one during the weekday...
ReplyDelete@mummyooi
ReplyDeleteYou have to remove the biscuits with a palette knife about 30 seconds after the tray of biscuits taken out from oven.
There are many bloggers making this, so far no problem. Maybe next time you grease your tray with some butter or shortening to prevent sticking.
Hi Anncoo,
ReplyDeleteI am totally new to baking and I have tried out this recipe, they taste nice n crispy. May I know what can I do to the yolk as this recipe use only the white? Is it a must to let it sit for an hour before baking? I reduced the amt of sugar and found that the batter is a bit thick, can I add in some milk or is there any other alternative to make the batter thinner? Thank you.
Jessie
@Anonymous
ReplyDeleteJessie, I usually use the egg yolk first and keep the egg white in the fridge. Not sure can keep the egg yolk or not.
It is sitting one hour before you drop the batter on the baking tray. You can try not resting it.
I don't is advisable to add milk which the result will be in different texture anyway the batter should be thick. Try not to reduce the sugar too much.