This black sesame almond thins originated from a tuile recipe. I kind of tweaked the method a bit so no tuile mold is required. The result is paper-thin cookies that are buttery and super crispy. I’ve also used this recipe as a base for my chocolate fortune cookies last week (read about my post here). This recipe is so versatile that you may add different garnishes for different flavors. After spreading on the batter, simply sprinkle on any kind of decorations: crushed or sliced nuts, shaved chocolates, dried fruits, you name it. You can even leave it plain!
Black Sesame Almond Thins
60 g unsalted butter, melted
45 g icing sugar
50 g all purpose flour
2 (60-65 g) large egg whites
¾ tsp vanilla bean paste or pure vanilla extract
Sliced almonds and roasted black sesame seeds for garnish
溶牛油 60 克
糖粉 45 克
中筋麵粉 50 克
蛋白 兩隻 (約 60-65 克)
香草醬或純雲尼拿香油 3/4 茶匙
Turn two large baking sheets upside down and line the top with parchment paper or silicone mats (flipping over the baking sheet makes the spreading process easier). Preheat oven to 325ºF/160ºC.
With a whisk or fork, mix egg whites and icing sugar until well blended. Whisk in melted butter and vanilla bean paste.
Sift flour in another mixing bowl. Add to egg white mixture in two batches and mix until a smooth batter is formed. Do not overmix.
With an offset spatula, bench scraper or the back of a spoon, spread batter as thinly and evenly as possible on the two parchment paper or silicon mat lined baking sheets. Sprinkle almond slices and black sesame seeds on top.
Bake for 15 to 20 minutes or until golden brown. The thinner the batter, the easier for it to get burnt. Monitor the color change at the end of the indicated baking time to prevent overbaking.
Cool on wire rack then break into small pieces.
Makes two 8×12 inch thins. Store cookies in an airtight container for up to 5 days.
This was my first trial. The middle part was a bit too thick so wasn’t browned nicely.
With my previous experience, I smoothed the batter like paper-thin in my second attempt. What a big improvement！
The same recipe (with only sesame seeds added) made into tuiles and fortune cookies. My younger son mixed the batter for me.
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