Posted by on Jun 1, 2012 in Recipe | 4 comments

Hey all! Now that I’m officially done with my first year of college, here’s to 3 months of summer and food! Although I rarely put up recipes, here’s a simple one. I think in most western sweet shops almond bark is usually considered to be flat layers of chocolate with chunks of almonds. Not so in Asian bakeries. Here, almond bark is considered to be thin, flaky cookies made up of sliced almonds, giving them an extremely satisfying sweet nutty crunch. I guess they can be considered thin cookies in fact. The last time I made these babies for Christmas, they were gone before dinner even started. By the time I cleaned myself up from baking and went back to the kitchen the plate was empty! So make sure you save yourselves a few pieces before serving to guests -wink wink-. Anyway, these are extremely easy to make, so here’s a simple recipe that is quick and yummy to eat for teatime with friends and family:

Ingredients- Unfortunately, the recipe is in grams not cups so if you guys have a scale it would be extremely helpful!!

2 egg whites (~50g)

sugar (50g)

vegetable oil (20g)

flour (15g which is around 1 tbsp) I would recommend using Dijin flour which is a type of flour used in most Asian baking, however I’ve tried baking this with All purpose flour and they came out delicious too. Just chewier and less crunchy)

thinly sliced almonds (70g)

Directions

You guys won’t believe how easy it is to make these. Simply put all the ingredients except the almonds in a bowl and double boil it over a pot of boiling water. After putting the ingredients in a bowl and mixing them over the pot of water, take the bowl off the heat and mix in the almonds. Then just set your oven to 350 degrees Fahrenheit and spread the mixture out on a tray. It helps to keep it as flat as possible using the flat of a fork. The thinner you spread it, the crunchier they will be! You can make these extremely quickly if you just spread it out in one flat sheet, or you can take your time and make individual cookies. I like to do cookies because if you do one flat piece, breaking it up later doesn’t look quite as pretty, and frankly the middle pieces will lose their crunch! After you’re done making your creation look beautiful, pop the tray(s) in the oven for 10 minutes more or less depending on how your oven is. Take them out, let them cool, and enjoy with pizazz! But please, try and restrain yourself from stuffing them in all at once ^______^

Hope you guys enjoy this simple and quick recipe! If you decide to try it, let me know how you like it! On another note, FYI I’m currently in Taiwan!!!! So look forward for more Eating like an Emperor in Taiwan posts where I will talk about all the awesomely delicious yummies I am gorging on. Look forward to it!

 

-Jas :)

Photographs taken by Jasmine Hwang

4 Comments

  1. Jun-1-2012

    Are these the ones you made for.. was it senior year Christmas? It had just the right amount of sweetness and nuttiness. yum=D And it seems pretty easy to make, too.

  2. Jun-2-2012

    Must be delicious haha. Definitely want to try them if given a chance!

  3. Jun-6-2012

    Yoonsun- Yes they are! I wanted to make them again recently so I thought I should remember to post the recipe up as well. They are extremely easy, next time I make them we can have afternoon tea hee hee.

    Tianyi- If I’m not too lazy, I’m planning on baking a MASSIVE amount of stuff right before I head back to school so you should try them then!

  4. Jun-6-2012

    Great haha, I will certainly look forward to trying them! Btw I’m also learning to cook some Chinese food at home. Probably I should find a time to test my skills when we’re all back to school!

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