Thin 'n Crispy Almond Cookies

You'll often find these cookies in Asian bakeries for about 3 bucks for a very small package. Considering how thin they are, you're not really getting much. Good news is, these are super easy to make. Unlike your conventional cookie, I think these are great as a light snack or something to munch on without feeling too guilty. If you're a fan of almonds and crispy things, this is the recipe for you.

Thin 'n Crispy Almond Cookies
80 grams powdered sugar
40 grams cake flour
50 grams melted butter
3 egg whites
100 grams almond slices

1. Preheat oven to 350°F.
2. Sift flour and powdered sugar together in a bowl.
3. Add egg whites and melted butter to the flour and sugar mixture and mix well.
4. Gently fold in the almond slices to the mixture.
5. On a large rectangular baking sheet lined with a nonstick silicone mat or greased foil (grease with butter or oil generously), spread the batter onto the baking sheet evenly and thinly. (I split the batter in half to make two sheets but you can probably do 3 or 4 depending on how patient you are and on how thin you want your cookie to be.)
6. Bake for 20-30 minutes, checking halfway, until golden brown. (If it does not brown evenly, no worries, break off the golden parts and pop the non-golden bits back into the oven.)
7. Allow to cool. When cool and hardened, peel cookie off the foil and break into desired pieces.

The preparation for the batter is fairly easy. The trick to this recipe lies in spreading the batter evenly and thinly. Otherwise, its a piece of cake.