Black Sesame Almond Thins 黑芝麻杏仁薄脆

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!

這個黑芝麻杏仁薄脆原是法式瓦片的食譜,EC 把做法修改了,現在不用瓦片模也可輕鬆做出有牛油香、脆卜卜、像紙一般薄的薄脆!EC上星期亦將此食譜做成朱古力幸運曲奇(詳情可按此),這確實是一個百變食譜,可随個人喜好在抹好的麵糊上洒上像果仁片或粒、朱古力碎及乾果粒等裝飾配搭成不同口味,不加配料亦十分香脆可口呢!


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 
糖粉 45 
中筋麵粉 50 
蛋白 兩隻 (約 60-65 )
香草醬或純雲尼拿香油 3/4 茶匙
杏仁片、黑芝麻(洒面用) 各適量

Directions  做法

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.
將麵糊用曲柄抹刀(offset spatula,L形那款)、刮板或匙羹背平均和薄薄地抹在烤盤上的紙或墊上,在上面洒上適量杏仁片及黑芝麻。


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.


Recipe inspired by 參考食譜:
Vanilla and Chocolate Tuiles by
Tuiles from The Art and Soul of Baking

If you want to republish this recipe, please link back to this post.
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