Tibetan almond plates

Ingredients for 1 servings:

• 50 g almond(s), ground
• 230 g sugar
• 3 tbsp butter
• 2 egg whites
• 25 g flour
• ½ tsp bitter almond flavoring
• 75 g almond sticks

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 37 minutes

sweet almond pastries – also suitable for Christmas

Before you begin, preheat the oven to 200°C (top heat + fan). In a medium-sized bowl, cream the butter and sugar until light and fluffy. Gradually add the egg whites and almond essence. Finally, add the flour. You can refine the sheets by sifting the flour, but it’s not absolutely necessary. When everything is well mixed, the batter should have a mushy, somewhat runny consistency. Line a baking sheet with parchment paper. Mentally divide the sheet into quarters. Place about two generous tablespoons of batter into the center of each quarter and press it into flat discs with the bottom of a spoon. This should now create four discs of batter on the baking sheet. Garnish these with the almond slivers. Place the baking sheet on the middle rack of the oven and bake the almond sheets for 5-7 minutes until golden, but not brown. For the almond sheets, the baking time and temperature are the most critical factors. The four individual slices will spread during baking to create a complete baking sheet. The dough should bubble during baking, which will later create the typical shape of the almond slices. Care should be taken that the bubbles are not too large, as otherwise the slices will become unstable later on. If the baking time is too long, the dough will quickly turn brown and crumble. Good timing is of the essence here. After baking, the baking sheet is placed on a wire rack for 15-20 minutes to cool, and then the slices are carefully cut into several small pieces using a knife or pizza cutter.