Almond Crisps

As Chinese New Year is approaching, there are lots of food goodies selling around. Almost everywhere I go, I will be able to see one store selling those CNY cookies. I happen to saw this almond crisps in a bakery shop near my office area and the nice lady give me a try of this crispy cookies. Oh this is really crispy and yummy, I like the crispy texture and the fragrant almond smell. But in the end I didn't purchase any from the shop, I thought of bake it myself.

It does not require a lot of ingredient to bake this cookies but it require time and is time consuming. Because to achieve the crispy texture, you have to spread the batter as thin as possible and make sure there are no overlapping of almonds.

For the first and second batch, I didn't bake well. I just bake for 8 minutes and remove from the oven when I saw the side started to brown and the center is still remain white colour. I give a try after it cool down, the side is crispy but the center is hard.

For the third batch, I bake it slightly longer for 10 to 12 minutes. This time mostly of the area are cover in brown. Again I let the crisps cool down and give a try, finally this is the correct texture it should be. Crispy crispy!

So to achieve the crispy texture, you have to make sure that the cookies is bake until brown in colour and if possible try not to have the white portion around. The white portion mean is still under bake and is hard to chew. You may turn down the oven temperature to get the cookies fully brown, high temperature might burn the cookies.

I have no idea why the cookies turn harden after a few days, not sure is it because I did not seal tight the container. Anyway you may reheat the crisps for a few minutes in a oven to make it crispy again.

*Recipe source: http://food-4tots.com/2011/05/18/almond-crisps/2/