Monday, January 23, 2012

Monica's Almond Thins

Our friend Monica made these for us years ago and we haven't forgotten them. I have since found out that they are super simple to make, low in sugar and high in protein (almonds and eggs).

Last year I made them for Chinese New Year (it fits in with the not-too-sweet endings to meals) and many friends and family requested the recipe. Here it is for anyone who hasn't tried it yet!

This year I decided to experiment a bit and added some finely grated (microplaned) orange zest. I think it added a little je ne sais quoi.

They take about 2 minutes to whip up and about half an hour in the oven and then you are set with a bunch of tasty, crunchy cookies that are the perfect ending to a Chinese New Year Meal. (Or, for any other time of day, or night!)

Monica's Almond Thins
These cookies are very easy to make and relatively low in sugar. Great for people who don't like overly sweet "desserts". They are great with a cup of tea! If you use orange zest, be sure to serve the orange pieces up with the cookies after! An off-set spatula comes in handy for super thin cookies, but any spatula will do.

3 eggs
1/2 cup sugar
4 tbsp unbleached flour
1 1/2 cups sliced almonds (natural or blanched, but I prefer the natural)
optional: very finely grated zest of 1 medium orange

1. Preheat oven to 300 degrees.
2. In a large mixing bowl (or bowl of stand mixer), beat eggs and sugar until frothy.
3. Mix in flour until smooth and then add almonds.
4. Divide mixture into 2 portions and spread on 2 parchment-lined baking sheets (or, one large sheet pan if you want thicker cookies). Use a spatula or offset spatula to spread it very thinly (you should be able to almost "see through" the egg mixture).
5. Bake 20 minutes or until golden.
6. Gently peel the cookie from the parchment, and turn over. Either: place it on cutting board and cut into squares or do as Monica does and cut with kitchen shears. (Some pieces may be fully dark golden colour at this point and will not need further baking, for any that are not golden brown, return to oven to bake further).
7. Bake any remaining overturned squares in the oven for another 8-10 minutes, or until golden and crispy.
8. Cool. Store in paper bag or glass jar.