Skip to main content

Orange Sesame Almond Crisps CNY 2015 ~ 杏仁片脆饼


These healthy, nutritious crunchy crisps are always a favourite in my family during the festive season.   Not much preparation is needed to produce these crisps and only a few ingredients are required but the end result is unbelievably addictive, fragrant and yummy crisps which are difficult to refrain!






Recipe for Orange Sesame Almond Crisps  杏仁片脆饼
(adapted from  'here'  with mofidication)

    Ingredients

    • 1.1/2 eggs
    • 45 g sugar
    • 23 gm plain flour, sifted
    • 15 gm almond meal
    • 150 gm almond flakes
    • Zest from 1 orange
    • black sesame seeds
    • 1/2 teaspoon vanilla essence
    Method
    1. Beat eggs, sugar and vanilla till sugar has dissolved.
    2. Stir in the sifted flour, almond meal, almond flakes, orange zest and black sesame seeds, mix till just combined.
    3. Drop half teaspoon of batter onto a parchment lined baking sheet and using the back of the spoon, spread batter thinly leaving a space of about 1.1/2 inches apart for the next spoonful.
    4. Bake in a preheated oven @ 150 deg.C for about 8 to 10 mins, till light brown.
    5. Cool and store in an airtight cookie jar.
    6. Yield : 70 crisps.







    I'm linking this post to Best Recipes for Everyone Jan. & Feb.2015 Event:  Theme
    My Homemade Cookies by Fion of  XuanHom's Mom and co-hosted by
    Victoria of  Baking Into The Ether

    and to

    'My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)' hosted by
    Miss B of  Everybody Eats Well in Flanders and co-hosted by
    Charmaine of  Mimi Bakery House

Comments

  1. i'm just admiring at how thin your crisps are.. or should i say thin is an understatement... i'm sure these thin as paper snacks are gorgeous bites at anytime of the day!

    thank you for linking this to Best Recipes

    ReplyDelete
  2. I just bought a big packet of almond flakes two days. Definitely want to try this soon. thanks for sharing, Cheah!

    ReplyDelete
  3. Very thin and crispy indeed, and full of flavour too. I totally agree that they are addictive and one can't stop reaching for more!

    ReplyDelete
  4. And thanks for linking back, Cheah.

    ReplyDelete
  5. Hi Soke Hah, I have to bookmark this for next year or when I wish for some crispy snacks. Thanks for sharing.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Gula Melaka Kuih Talam ~ 椰香打南糕

After successfully making the  Kuih Talam  with much trial and error, I ventured into trying out making this Gula Melaka Kuih Talam.  What is gula melaka one may ask?  Simply put, it's just palm sugar made from coconut palm.  The slightly saltish top coconut layer pairs very well with the dark and intense flavour of the palm sugar from the bottom layer, and this kuih can be served for breakfast or snack on at any time of the day.






Gula Melaka Kuih Talam ~  椰香打南糕  

Ingredients (A)
150 gm gula melaka/palm sugar350 ml water2 pandan/screwpine leaves60 gm rice flour25 gm green pea flour1.1/2 Tbsp tapioca flour100 ml thick coconut milk1/4 tsp lye/alkaline water(B)  Top coconut layer 1.1/2 Tbsp tapioca flour30 gm rice flour15 gm green pea flour100 ml thick coconut milk250 ml water1/2 tsp saltMethod for (A) Cook gula melaka, water and pandan leaves till gula melaka is dissolved, strain into a bowl and let cool.Mix the rice flour, green pea flour, tapioca flour with the cooled gula melaka syrup…

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.