This recipe yields one batch of delicious almond cookies.
Ingredients
3 egg whites (small) or 2 (L)
4 tablespoons, 45g granulated sugar, optional
1 tablespoon cornflour
50g flaked almonds
How to Make the best and healthy almond cookies, no fail recipe for sure! Today, I will guide you through making a thicker version one batch of delicious almond cookies, which are crispy on the outside and chewy on the inside.
After perfecting this recipe over ten years and more than a hundred attempts, I can confidently say it’s the best one yet.
Start by separating the egg whites from the egg yolks, then whisk 3 small or medium egg whites or 2 large egg whites, with the 4 tablespoons, about 45 grams of sugar and 1 tablespoon of cornflour, you can use plain flour or cake flour, whisk until you achieve a thick, creamy consistency.
Transfer the mixture to a baking pan lined with a reusable baking sheet to prevent sticking, and sprinkle on your desired amount of almond flakes.
There’s no need to preheat the oven; simply set it to 130°C with the fan on and bake for 20 minutes. Slice the almond cookies into your desired shapes while they are still warm. For a chewy texture, make sure the batter is thick; one batch will suffice for this recipe. If you prefer a crispier, non-chewy cookie, go for a thinner batter, which can yield up to three batches of the lighter version.
I love making Assam milk tea in the afternoons, especially when paired with my homemade snacks. If you’d like to learn how to brew a perfect cup of Assam milk tea, just let me know in the comments!
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