Sorry for the silence in the past few weeks. Some of you might have thought that this blog is dead or dying but it's not. LOL. I've just been very busy lately that I was barely able find quiet time to write something here. On my free time and weekends, I prefer to detach from my laptop - so that's another reason of the blogging silence.
January was a busy month indeed and it flew by pretty fast. Now we're already in February and CNY is coming in just a couple of weeks' time. Another break to look forward to. Although I am busy on weekdays but these days, I try to bake some CNY cookies on weekends because I don't want to miss baking for festive seasons!
I've actually been baking some pineapple tarts in the past two weekends for CNY. Pineapple tarts recipe that I used called for egg yolks as part of the cookie dough ingredients (will share that recipe separately) and as usual, I didn't want to waste the egg whites leftover afterwards. As such, last Saturday morning, I turned the egg whites to make some yummy and crispy flat cookies with almond flakes that very much tasted like Lidah Kucing (Cat's Tongue Cookies). These flat cookies, which recipe I found here, are so easy to make and the best part is, we don't need electric mixer to do the job! This recipe is a winner to make use some egg whites leftover.
My first attempt in making Almond Flakes Flat Cookies.
Below is the recipe that I used for making the Almond Flakes Flat Cookies. As my husband and I don't really like the taste of almond essence so I used few drops of vanilla extract for making the cookies instead.
Almond Flakes Flat Cookies
- 90gr Flour, sifted
- 100gr Castor sugar
- 60gr Unsalted butter, melted
- 2 Egg whites, lightly beaten
- 1/2 tsp Vanilla extract
- 1/2 cup Almond flakes
1. Prepare two baking trays and line them with baking sheets.
2, Mix together flour and sugar in a big bowl. Make a well in the center.
3. Add melted butter, egg whites and vanilla extract to the bowl and stir the mixture with the flour and sugar until well combined with a wooden spoon.
4. Cover the mixture with a cling wrap and rest for 1 hour.
The cookie batter should be very thick after resting it for 1 hour.
5. Drop about 2 teaspoons of the mixture onto the lined trays. Spread the mixture to a 6cm round and sprinkle the top of each cookie batter with flaked almonds.
Try to spread the cookie batter as thin as possible.
6. Bake the flat cookies for about 7-8 minutes in a preheated oven until golden brown.
7. Once the cookies are done, remove them from the oven and let them cool in the trays for about 30 seconds.
8. Carefully loosen and lift the cookies with a spoon and transfer them to a wire rack or plates to cool completely. Store the cookies in an air-tight container.
Happy Naomi eating her fresh sweet treat after she ate her breakfast.
These cookies were so delicious that I kept on munching some of them every day. They're best eaten with a cup of hot Milo, me thinks! By the way, these cookies are already gone by now, just 3 days after I baked them.