As you probably know by now, I’m a sucker for anything that cracks! Today I’m sharing my recipe for almond and coffee crackers. They look like failed macaroons or cookies, but no, they’re hollow and terribly crispy with big chunks of toasted almonds. And they are so easy to make… In two minutes the dough is ready and they will be perfect for coffee time or to accompany a sorbet or an ice cream.
Recipe for coffee-hazelnut crunchies:
-150g almonds with their skin
-250g of powdered sugar
-35g of egg white
-1 tablespoon of liquid coffee extract
Put the almonds in a blender and grind them fairly coarsely.
Place them in a large bowl and add the powdered sugar, liquid coffee extract and the 35g of egg white (the white of a large egg!).
Mix well: it’s ready!
On a baking sheet lined with parchment paper, place 6 tats formed with a teaspoon.
Put them in a preheated oven at 180°C and cook them for 12 to 15 minutes. They should swell, crack and not move! They look like cookies, but they are hollow and very crispy!
Enjoy with ice cream or as is with a coffee!
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