Almond Crisp

My LCHF version

 

 

This recipe adapted from My Little Space. It's simple to make, beautiful to look at & amazingly versatile. I made an original batch served them to the neighbour and they were gone in no time! 

 

When we begin our LCHF diet (we still are), I adapted some ingredients so we can enjoy them as well.

LCHF ingredients are in brackets.

The original Almond Crisps

Almond Crisp

90gm all purpose flour (90gm almond meal)

100gm sugar (6tbsp Splenda)

60gm butter, melted

2 egg whites (roughly about 70gm), lightly beaten

1/4 tsp almond essence ( I used vanilla essence)

some almond flakes

 

Cream

250ml double cream

1/4 tsp vanilla essence

1/4 tsp lemon juice

Method :

- combine flour, melted butter and beaten egg white together and mix well.

- keep the mixture cover and leave to rest for an hour.

- finally, drop a spoon of batter onto baking tray and spread mixture to a round 5-6cm diameter.

- Add vanilla essence and lemon juice to double cream and whipped till it reaches soft peak

 

 

Note: 

- This recipe makes only about 8-10 almond crisp. So if you would like to have just bite size, make the diameter of the cookies smaller

- I make them into mille- feuille like, layering the crisps in between double cream and berries