Yes, I am a 'picky biscuit eater'. I don't like any of the butter cookies but I like this a lot because it's not oily, well basically no oil added in it and it's a guilt-free snack! Once I started eating 1, I can't stop munching and munching more.....It's very crunchy and packed with nutrients, almond nuts are nutritious. So I made this for my son to eat during snack time in kindergarten. I kept this in an air tight container, whenever I pack his snack box, I just add 3-4 pieces in it.
3 Egg Whites 蛋白 3粒
120g All Purpose Flour (sifted) 面粉 120克 （过筛）
90g Castor Sugar 糖 90克
120g Whole Almonds 杏仁 120克
Preheat oven 180'C 预热烤箱 180度
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1. In a stand mixer, whisk egg whites in medium speed till foamy. Gradually add in sugar then whisk in high speed till stiff.
2. Stir in sifted flour and almonds.
3. Pour mixture in a lightly greased dish.
4. Bake 180'C for 30 minutes till light brown.
5. Remove from oven, let it cool in the dish.
6. When it's completely cooled, remove from dish and sliced thinly.
7. Place on a lined tray, bake 130'C for 35-40 minutes till crispy and crunchy. (Baking time depends on the thickness).
9. The left over bread (before slicing), can wrap with aluminum foil and keep in the freezer for 1-2 weeks.
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