Homemade Almond Wafers: Crispy, Fragrant, and Delicious!
This month's food guide: Homemade almond wafers, crispy and fragrant, sweet and delicious, they were eaten up in a flash!
I saw a friend share several beginner cookie recipes, and I thought they were really simple to make, so I've been wanting to try them for a couple of months. Today I had some free time, so I decided to make almond wafers!
The finished product, I personally feel that the browning is not uniform, next time I will improve it. The grandpa took a nap and immediately went to grab some boxes to pack them, which was hilarious; the amount of dough made after baking is not much, the crispy and fragrant taste, sweet and delicious, and they were eaten up in a flash! I'd like to share the recipe with you all for reference!
Almond Wafers
Preparation Materials:
- Low-gluten flour 40g (medium-gluten flour can also be used)
- Unsalted butter 25g
- Egg whites 2 (you can also add whole eggs, the more egg yolks, the more fragrant cookies; only using egg whites makes them crispier, depending on your preference)
- Almond slices 70g (you can adjust the amount of almond slices according to your preference; for example, I like the crispy part, so I use less almond slices)
- Sugar 50g (you can adjust the sweetness according to your preference)
- Salt, a trace amount
Instructions:
Add sugar and salt to the egg whites and whisk until well combined, then sift in the flour and whisk until well combined.
Add melted butter to the dough and whisk until well combined. (Note: Butter can be heated over a double boiler or microwaved to melt.)
Add almond slices to the dough and mix gently to avoid breaking the almond slices, which affects the texture.
Cover with plastic wrap and refrigerate for 30 minutes to relax. (Note: This step can be omitted and baked directly.)
Spread the dough evenly in desired shapes and sizes on the baking sheet. (Note: Try to make the thickness uniform to prevent uneven baking.)
Preheat the oven to 160°C for 10 minutes, then bake at 160°C for 12 minutes.
Note 1: Preheating the oven refers to a 10-minute warm-up.
Note 2: The temperature may vary depending on your home oven, here it's based on my small-sized oven.
Finished! Just out of the oven, the almond wafers are taken from the baking paper, and after cooling, they can be stored in an airtight container! They are delicious whether hot or cold, it's a beginner cookie recipe that anyone can do without fear, so start making it and trying it out!
Tips:
Because almond wafers are very thin, I suggest you don't open the oven during the last few minutes of baking, observe the browning and take them out when it's almost done, or if the browning is not enough, you can add more baking time, otherwise they will turn into charcoal in a moment!
