Recipe: Crunch Almond Seed Cookie 杏仁大瓦片

Original recipe link (原版食譜): Based on 蔡季芳的杏仁大瓦片

Ingredients 食材

  • #1
    • 1/4 Cup Unsalted butter 無鹽奶油
    • 1/2 Cup Sugar (or 1/3 regular sugar + 1/6 Coconut sugar for better results)
      1/2 杯 細砂糖 (或 1/3 杯 細砂糖 + 1/6 杯 椰子糖)
    • 1 Egg 雞蛋
    • 3 Egg White 蛋白
  • #2
    • 1/2 C Low Gluten Flour (or replaced with ½ C almond flour for gluten free option)
      1/2 杯 低筋麵粉 (不含麩質的作法，可用 ½ 杯 杏仁粉取代。註:這裏的杏仁粉(Almond flour)不是中式沖泡飲品的南北杏仁粉)
    • 1/4 tsp Salt 鹽
    • 1/2 Cup Pumpkin Seeds 南瓜子
    • 1/2 Cup Sunflower Seeds 葵花籽
    • 1/2 Cup Sliced Almond 杏仁片
  • #3
    • 1/8 tsp Vanilla Extract 香草精

Instructions 作法

  1. Melt butter in double boiler (or microwave)
  2. Add ingredients #1 to the melted butter, keep stirring until mixed
  3. Remove pot from heat. Fold ingredients #2 into #1
  4. Add ingredients #3
  5. Preheat oven to 325 F
  6. Line baking sheet with parchment paper
  7. Add a spoonful of mixture onto the sheet, spread the mixture into very thin layer (The key is as thin as you can. No seeds should be on top of each other.) Work a spoonful of mixture at a time. (The mixture can fill about 3 big baking sheets)
  8. Bake in the oven at 325 F for 15 minutes or until golden brown
  1. 隔水加熱（或用微波爐）融化 1/4 杯 奶油
  2. 將材料 #1 (1/2 杯 細砂糖或 1/3 杯 細砂糖 + 1/6 杯 椰子糖，1 個 雞蛋，3 個 蛋白) 加入融化的奶油中，不停攪拌直至混合
  3. 將鍋子從火上移開。 將 #2 (1/2 杯 低筋麵粉或杏仁粉，1/4 小匙 鹽，1/2 杯 南瓜子，1/2 杯 葵花籽，1/2 杯 杏仁片) 材料翻攪到 #1 材料中
  4. 加入材料 #3 (1/8 小匙 香草精)
  5. 將烤箱預熱至華式 325° (攝氏 163°)
  6. 烤盤上鋪上烘焙纸
  7. 將一匙混合材料放在烘焙纸上，鋪成很薄很薄的一層（關鍵是越薄越好，材料不能重疊）一匙一匙的鋪平，大約可以做3大烤盤
  8. 在華式 325° (攝氏 163°) 的烤箱中烘烤 15 分鐘或直至呈金黃色

Recipe 食譜

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