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
黑芝麻杏仁薄脆
Ingredients
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
材料
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
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.
預備兩個大烤盤，將烤盤反轉並在上面放牛油紙或矽膠墊（反轉烤盤是為了方便用抹刀抹薄麵糊），焗爐預熱至325ºF/160ºC。
With a whisk or fork, mix egg whites and icing sugar until well blended. Whisk in melted butter and vanilla bean paste.
蛋白和糖用蛋拂或叉子拌勻（不用打發），加溶牛油和雲呢拿香油攪勻。
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.
麵粉過篩放在另一碗中，分兩次加進蛋白楜中輕輊拌勻成光滑麵糊，切勿過度攪拌。
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.
焗15至20分鐘或至表面呈金黃色後取出，麵糊要抹得夠薄才會香脆，但越薄會越易烤焦，建議在過程末段時間留意顔色轉變以免烤焦！
Cool on wire rack then break into small pieces.
取出在鋼架放涼後用手弄碎成小塊即成！
Makes two 8×12 inch thins. Store cookies in an airtight container for up to 5 days.
可做兩大片8×12吋的薄片，薄脆在密封盒內可保存約五天。
This was my first trial. The middle part was a bit too thick so wasn’t browned nicely.
這是EC的第一次試焗，中央部份抹得厚了點所以難上色。
With my previous experience, I smoothed the batter like paper-thin in my second attempt. What a big improvement！
吸收了上次經驗，今次EC把麵糊抹得更薄，完全做到像紙一般薄的薄脆！是不是進步了很多？
The same recipe (with only sesame seeds added) made into tuiles and fortune cookies. My younger son mixed the batter for me.
用同一食譜做成的黑芝麻瓦片和幸運曲奇，麵糊是由EC的小兒子負責攪拌的。
Recipe inspired by 參考食譜：
Vanilla and Chocolate Tuiles by Food52.com
Tuiles from The Art and Soul of Baking
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