I love almonds so this is definitely my favourite. While I’ve make this years ago with leftover egg white from making pineapple tarts – almond crisps.
Chanced upon a premix from Phoon Huat and certainly it’s much easier to use and tastier but I find it too sweet.
100g Almond Silvers
60g Florentine Powder (available from Phoon Huat – 500gm for S$11.95)
Pinch of Salt
1. Mix all in a dry bowl
2. Spread evenly on baking paper on baking tray
3. Bake at 170 degrees for 6-7 mins.
4. Snap them apart with hand or use a pizza cutter to cut through
5. Store in air-tight container once cooled.