Crispy Almond Wafer Cookies

Steps

1. 1

   Step 1

   

   Melt the butter over a water bath (set over a pot of gently simmering water).

   ✅ Done when: The butter is fully melted and liquid.

2. 2

   Step 2

   

   Combine the egg white, heavy cream, and melted butter in a bowl and whisk them together until emulsified.

   ✅ Done when: The mixture is smooth, uniform, and well blended with no separated butter.

3. 3

   Step 3

   

   This shows the emulsified state of the mixture.

   ✅ Done when: The mixture is homogenous and smooth with a consistent appearance.

4. 4

   Step 4

   

   Add the powdered sugar and low-gluten (cake) flour and stir until evenly mixed.

   ✅ Done when: No dry streaks of flour remain and the batter looks smooth.

5. 5

   Step 5

   

   Add the sliced almonds.

   ✅ Done when: All the sliced almonds are in the batter.

6. 6

   Step 6

   

   Stir the batter.

   ✅ Done when: The mixture is being combined evenly.

7. 7

   Step 7

   

   Fold until the almonds are evenly coated and the batter is uniformly mixed.

   ✅ Done when: Every almond slice is coated and the batter is evenly combined.

8. 8

   Step 8

   

   Spread the batter onto a baking sheet in an even, thin layer — this step is key.

   ✅ Done when: The batter covers the sheet in a flat, uniform thickness with no bare or thick spots.

9. 9

   Step 910 min

   Medium heat
   

   Bake at 180°C (about 350°F) for 10 minutes.

   ✅ Done when: The slab has baked for the full 10 minutes and is partially set.

10. 10

    Step 10

    

    After 10 minutes, remove the sheet from the oven.

    ✅ Done when: The partially baked slab is out of the oven.

11. 11

    Step 11

    

    Cut the slab into pieces with a knife.

    ✅ Done when: The slab is fully cut through into individual pieces.

12. 12

    Step 12

    

    Separate the cut pieces slightly: arrange the thinner crisps in the center of the pan and the thicker pieces around the edges so they bake more evenly.

    ✅ Done when: The pieces are spaced apart on the pan, thin ones centered and thick ones at the edges.

13. 13

    Step 1322 min

    Medium heat
    

    Return to the oven and bake at about 150°C (about 300°F) for roughly 21–23 minutes (adjust the time as needed for your oven).

    ✅ Done when: The crisps are baked to a deep golden, dry, brittle finish.

14. 14

    Step 14

    

    Remove from the oven.

    ✅ Done when: The crisps are out of the oven and cooling on the pan.

15. 15

    Step 15

    

    The almond crisps cannot be eaten straight from the oven — they only turn crisp once fully cooled. Once cool, store them in an airtight container; kept dry, they will keep for up to a week.

    ✅ Done when: The crisps are completely cooled and snap cleanly when broken.