- Egg white - 100g 3 large egg white
- Sugar - 100g (3/4 cuor 70g for slightly sweetened taste
- Oil - 40g 1/3 cup
- Flour - 30g 1/4 cup
- Almond slices - 160g
Combine everything except almond slices in a mixing bowl, beat until pale white and smooth. Fold in the almond slices. Don't overmix!
Line baking sheet with nonstick liner or spray baking sheet with oil. Also, sprinkle with flour. (You may want to sprinkle more flour as these cookies really stick!)
Take a 1 tbsp of batter and spread into a neat round using the back of a spoon. I used an egg ring to help to make a perfect round. Leave space between cookies.
180C / 350F for 10 minutes or until golden around edge. Allow them to cool on the baking sheet before transferring.
Notes 1. You can use any kind of nuts or seeds. Try sunflower seeds and sesame! 2. I like them to have even color, so I left the cookies in the oven for an extra 2 minutes. 3. Cookies are very soft when out from the oven. You can place them over a tart shell right the way and shape them into bowls. 4. I use pancake rings to make them into round shapes. You can also use big round cookie cutters or mousse ring to achieve the same result. 5. These cookies stick to surface pretty bad, always grease the baking sheet and sprinkle with flour.