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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: Satisfying Almond Crisps are clusters of slivered almonds that are thin, crunchy, and more nutty than sweet. They’re delicious to munch on as-is, and they’re not just for dessert—they’re a dream served with cheese as well!
- The light batter complements the nuts without overshadowing their flavor.
- It’s like a handful of sugared almonds held together by the most delicate batter.
- Best of all, they take only 10 minutes to prepare!
Almond Crisps are lovely served with other scrumptiously creative sweets in our Chocolate Charcuterie Board, including Chocolate Ganache Dip and Mocha Pâté. Serve the crisps as is, or dust them with powdered sugar. If you expect a crowd, add more easy-to-grab holiday delicacies like Christmas Sugar Cookie Truffles, Chocolate Profiteroles (Cream Puffs), and Candy Cane and Chocolate Peppermint Bark.
Table of Contents
- What are Almond Crisps?
- Tools You Need
- Key Ingredients and Why
- How to Make Almond Crisps
- Can I Make Almond Crisps in Advance?
- How to Store Almond Crisps
- Gemma’s Pro Chef Tips
- More Nut Cookie Recipes
What are Almond Crisps?
- Almond Crisps are made from slivered almonds in a light batter made from egg whites, melted butter, powdered sugar, vanilla, and a little flour and salt.
- The batter is baked on a sheet pan, and after cooling, it’s broken up into cookie-sized pieces.
- Buttery, rich, slightly sweet, and slightly bitter almonds have been cultivated for nearly 4,000 years. Mixed with honey and spices, almonds have been a sweet treat for eons! Arab traders brought almonds around the world, and they remain a staple ingredient in desserts, whether whole, sliced, or as marzipan, almond flour, or extract.
Tools You Need
Key Ingredients and Why
- Powdered sugar gives the almond cookies their sweetness
- The powdered sugar blends with the other ingredients to form a silky batter then coats the slivered almonds and bakes into a crunchy coating.
- Make your own powdered sugar so you have a supply on hand for holiday cooking.
- The protein in egg whites forms a structure that helps hold the slivered almonds together in a cluster.
- Using only the whites adds to the cookies’ crispness.
- Butter adds rich flavor and a satisfying mouthfeel.
- Butter coats the nuts, adding to the crispiness of the cookie and giving them a golden brown color and glossy finish.
- Making your own butter is surprisingly easy, and you’ll save yourself a last-minute trip to the store.
- Vanilla’s aromatic notes round out the flavors of the cookies.
- Make your own vanilla extract and other extract with our guide.
- All-purpose flour has a 9-11% protein content, which is enough to form gluten strands that give the Almond Crisps the structure to stay together.
- Flour helps absorb any excess moisture in the batter, adding to the crispiness of the cookie.
Flaked (slivered) almonds
- Almonds, with their sweet, slightly bitter, deep flavor, are the star of this recipe.
- Using flaked or slivered almonds enables the nuts to mix evenly with the batter. The coating also adheres more easily to the chopped almonds, and they crisp up more easily.
How to Make Almond Crisps
- Prepare to bake: Preheat the oven to 325°F (165°C) and line the cookie sheet with parchment paper.
- Make the batter: Mix powdered sugar, egg whites, melted butter, vanilla extract, and salt. Whisk in flour until smooth, and fold in almonds.
- Bake the cookies: Pour the batter into the pan, spreading it out as thinly as possible. Bake for 30 to 40 minutes until golden brown.
- Break up and serve: Allow the cookies to sit for 30 minutes until completely cool. Break up into cookie-sized pieces.
Can I Make Almond Crisps in Advance?
- To ensure crispness, the cookie batter is best mixed together just before baking.
How to Store Almond Crisps
- Almond Crisps should be stored in an airtight container at room temperature. They will keep for three days.
How do I make sure my Almond Crisps hold together?
- To ensure the cookies stay together, be sure the mixture coats the almonds evenly.
- Use only the amount of almonds called for in the recipe.
- Fold in the almonds carefully to distribute them throughout the batter.
Can I make these without eggs?
- Yes, you can make Almond Crisps without eggs.
- Check out our Guide to the 12 Best Egg Substitutes for Baking and How to Use Them. Aquafaba is a good substitute for egg whites, as it has similar binding qualities.
- Note that Almond Crisps made with an egg substitute could differ in taste and texture than cookies made with the original recipe.
How do I make sure my cookies aren’t too sticky?
- Be sure to cook the Almond Crisp mixture until it’s golden brown and set.
- Cool the Almond Crisps completely before breaking into cookie-sized pieces.
Gemma’s Pro Chef Tips
- Be sure to spread these cookies as thinly as possible for the best results.
- Watch carefully towards the end of baking so the cookies don’t burn.
- Serve these on the side with some Rosewater Gelato!
- Once cooled, you can dip these in chocolate and let it harden to add a touch more sweetness.
- These would make lovely holiday gifts along with some Homemade Hot Chocolate Mix.
More Nut Cookie Recipes
- 1 cup (4 oz/115 g) powdered sugar
- 3 large egg whites (3 oz/90 g)
- ¼ cup (2 oz/57 g) butter, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ⅓ cup (1½ oz/43 g) all-purpose flour
- 1 ⅓ cups (6 ½ oz/185 g) flaked almond
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper. Set aside.
- In a medium bowl, mix together the sugar, egg whites, butter, vanilla extract and salt until blended.
- Whisk in the flour until smooth and lump free then fold in the almonds.
- Pour the batter onto the prepared baking sheet. Spread the batter out as thinly as possible and bake for 30 - 40 minutes or until golden brown all over.
- Remove from the oven and allow to cool for 30 minutes to firm and crisp.
- Break up the cookie into pieces and enjoy! Store cookies in an airtight container at room temperature for up to 3 days.