Almond Crisps

Today I'm going to share with you one of my most favorite recipe, Almond Crisps. Many have asked me how did I make it so crisp that they split apart if not held carefully. The trick is simple - no more than two almond flakes should overlap each other & PATIENCE; Always bake at low heat. The batter can be baked at temperature as low as 125 C. The lower temperature helps to yield a nice golden crisp instead of burning it since it is so paper thin. But of course, at such a tortoise speed, you may find yourself dozing off. Therefore, its not a bad idea to help yourself with a glass of wine & turn on your favorite music while baking.
Engaged your kids, nieces & nephews in this project. They will LOVE it. Trust me, the end result is unbelievably rewarding. Here we go...

Ingredients:
4 egg white
40g melted butter or vegetable oil
40g plain flour
90g fine sugar
1/4 tsp salt
1/8 tsp vanilla essence (optional)
1/4 tsp lemon zest (optional)
250g almond flakes

Method
1. Mix egg white, vanilla essence, salt with sugar until sugar is dissolved.
2. Fold in the plain flour & lemon zest.
3. Stir melted butter into the batter. Mix well.
4. Throw in all the almond flakes.
5. Now gather all the kids & armed them with a fork or two each.
6. Spoon a tablespoon of almond batter on baking sheets & ask the kids to separate the almonds flakes (one by one).
7. Bake at a preheated oven at 150 C for 15~20 mins or until the crisp turns golden.

P.S.: Excellent exercise for kids as it is so simple & fun! Kids as young as preschooler can do it, & I can't see why you should have any problem. It was a hit among my kindergarten kids when I was residing in Taipei.