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.

Ingredients

• 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

Instructions

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.