CrispyAlmondCookies, trust me these scrumptious cookies are dangerously addictive. Usually i love to indulge chewy cookies, while googling few days back i accidently saw these crispycookies
Make sure that after you pick the dough from the fridge cut it quickly as the dough will start dissolving as it has butter in it, and we cannot work with the dough if the texture changes, and always remember thinner they are, they will be crispy as well
I've just been very busy lately that I was barely able find quiet time to write something here. 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)
Cookies, it happened and it is rare around these parts. In fact, I always envisioned myself being the mom who had fresh baked cookies every couple of days around the house
The whites should just coat the flakes thinly. The outside will be golden brown and crispy but the centre will remain chewy and gooey which makes the cookies even more moreish
If your dough is dry, you can add a touch of almond milk to thin it out. One of my new years resolutions was to cook something new every week from my cookbook collection
Use a pastry brush to apply a thin layer of egg wash on the top of the cookies. This is why I have pursued further my sweet and salty cookies imagination to bake these Crispy Seaweed Sesame Seeds Butter Cookies
Melt in the Mouth Crispy Chinese Butter Cashew Cookies. Crispy. Like my ultimate melt-in-the-mouth cashew cookies at here but hate the fact that they can be fragile to handle
Too wet of a dough won't get crispy or brown quickly enough in the oven. Last week I made this awesome Manchego and Marcona Almond Pesto, which you should definitely check out, but I was beginning to get tired of the ol' pesto on bread or mixed into pasta
