Almond Pancakes

Name: Almond Pancakes
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Egg white; 20g butter; 20g Sugar; 60g Chopped almonds; 30g Low-gluten flour; no no

by Norwegian Red Food

4.8 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

2

This biscuit only uses egg whites, so it is more crispy. You can make desserts with egg yolks for the remaining egg yolks, such as meringues, ice cream, custard buns and so on.
We also call it almond pancakes, or almond tiles, which can be bent while it is hot and shaped like tiles. But it’s a bit hot, you need to wear gloves and use cylindrical tools. It’s a little troublesome and doesn’t improve the taste.
Lazy, the easier it is, the better.
Ingredients (20): 2 egg whites, 20 grams of sugar, 20 grams of butter, 30 grams of low-gluten flour, 60 grams of chopped almonds

Ingredients

Almond Pancakes

1. Prepare ingredients: 2 egg whites, 20 grams of sugar, 20 grams of butter, 30 grams of low-gluten flour, 60 grams of chopped almonds

2. Melt the butter in the microwave.

3. To beat the egg whites to dry foaming, just lift the whisk to have a sharp right angle.

4. Sift in low-gluten flour and add butter, alternately, divide 2-3 times, and mix well.

5. Add almond slices and mix well.

6. This is the final batter.

7. Line the baking pan with greased paper and spread it into thin oil. Scoop a small spoon on the greased paper, and then smooth it out. Make about 20.
Bake at 175 degrees for 10 minutes to 12 minutes.

Tips:
1. You can mix all the ingredients together, the egg whites will not be beaten, but the crispy taste of beaten egg whites will remain longer.
2. It is best to use commercially available almond flakes. The almond flakes look more obvious. I beat the almonds into coarse grains by myself.