Michelle prepared some Almond Thins cookies for the Chinese New Year celebration at the South Arm Cooking Club for Seniors.
Michelle called it Monica’s Almond Thins. I guessed the recipe is from Monica. The Almond Thins are crispy and quite additive. They are great with a cup of tea.
- 3 eggs
- 1/2 cup sugar
- 4 tablespoons all-purpose unbleached flour
- 1 1/2 cups sliced almonds
- orange rind from one orange
Source: this recipe is adapted from Monica
|Preheat oven to 300F.
In a large mixing bowl, blend eggs and sugar.
Mix in flour, then add almonds.
|Divide mixture into 2 halves, lay thinly onto 2 baking sheets lined with parchment paper, use spatula to spread thinly and evenly.
|Bake 20 minutes or until golden. Remove from the oven.
Flip/overturn the whole sheet of cookie (like you would flip a pancake) to prepare to bake the other side.
Use a pair of scissors to cut into squares before it hardens.
Return to oven to bake for another 8 minutes or longer depending on how crispy you want them.
|Cool and serve.
Store in a paper bag or glass jar.