Lemon almonds are thin and crispy

Ingredients: 1 large lemon, 270 g sliced almonds, 100 g sugar, 90-100 g egg whites, 40 g butter, 25 g low gluten flour

method:

Scrub the lemon with salt, shave off the flakes, mix with sugar and egg white and stir well

Add the slices of almonds and gently stir well with a rubber spatula. Do not push too hard to avoid the almond slices breaking into small pieces

The butter softens at room temperature and is added to the basin with low gluten flour

Mix well, cover with plastic wrap and let stand for one hour at room temperature

Put a piece of baking paper in the baking tray, use a fork to put the almond batter into the baking sheet, and use the fork to push the batter apart and push it flat. Try to flatten and push thinner, it is easier to bake out crispy

Preheat the oven to 160 degrees Celsius and bake for 10-12 minutes until the surface is golden brown

Remove from the oven and spread on a shelf to cool