Crispy Almond Flakes

Ingredient A:
4 pcs egg whites
⅛ tsp salt
160g castor sugar
1tsp almond essence
100g plain flour
50g melted butter

Ingredient B:
100g plain flour
100g flaked almonds
120g pumpkin seeds

Methods:

1. Whisk ingredients A for 4 minutes till castor sugar dissolves. Add in melted butter last.
2. Fold in flour slowly. Add in flaked almonds and pumpkin seeds.
3. Line baking tray with greased aluminium foil, spoon mixture onto tray, spread out into thin layer using a spoon.
4. Bake at 175 – 180ºC for about 20 minutes or till golden brown. Leave to cool before storing.

Notes:

1. Spread very thinly to ensure that cookies are very crispy.
2. You can pour all the batter on the baking tray, and spread it thinly with spoon and bake. Once it’s baked, leave it for 5 minutes before removing crust by hand.