Almond Crisp
1.
Beat the eggs and stir well. Brush a layer of egg wash on the puff pastry.
2.
Spread a layer of white sugar, the thicker the sugar, the better.
3.
Sprinkle another layer of chopped almonds. I just chopped up the sliced almonds I bought
4.
It's time for the rolling pin to play, gently roll the surface of the dough, and press both the sugar and the chopped almonds into the dough. Then turn the dough over, brush with egg wash, sprinkle with sugar, spread almonds, and roll out these cloths on the surface until both sides of the dough are the same.
5.
Cut the dough into strips 1.5-2cm wide
6.
Pinch both ends of the strip, rotate it in the opposite direction, and twist it into a twist
7.
Use the same method to twist the remaining noodle strips and place them in the baking tray. Because the dough will swell and rise during the baking process, stick the ends of the pastry sticks on the baking sheet to prevent the twisted spinner from turning back.
8.
The baking temperature is 200 degrees, the upper and lower fire in the middle of the oven, 15 minutes, it will turn golden yellow.
Tips:
It is best to put anti-stick grease paper or tin foil in the baking tray. Because the almond crisps stick to the baking tray when they are out of the oven, it is difficult to take. I use tin foil, which is better than oil paper.
