Makes 50 rectangular crisps, or 100 small triangular ones
- 2 baking sheets
- parchment paper (optional)
- medium ziplock bag
- rolling pin
- Pastry brush
- Medium bowl, small bowl
- pizza cutter (optional)
- 2 Tbs. canola oil, or vegetable oil spray, or use parchment paper (that’s what we did)
- 1-1/2 cups sliced almonds
- 1/4 cup sugar
- 2 tsp. ground cinnamon
- 1 egg white
- 2 Tbs. maple syrup
- 50 wonton wrappers
- Preheat the oven to 425°F. Brush or spray 2 baking sheets with canola oil, or line with parchment paper.
- Put the almonds in a plastic bag and, using a rolling pin or the bottom of a heavy pan, crush coarsely.
- In a bowl, mix the crushed almonds with the sugar and cinnamon. Toss lightly to mix.
- In another bowl, whisk the egg white lightly, then whisk in the maple syrup.
- Arrange the wonton wrappers side by side on the prepared baking sheets and brush their surfaces generously with the egg white mixture.
- Sprinkle the almond cinnamon mixture on top. You can leave them whole, or cut in half diagonally into triangles, using a sharp pizza cutter or a chef’s knife. We left them whole, as they’re still not very big.
- Bake for 5 to 6 minutes, until golden brown.
- Remove with a spatula to a cooling rack and let sit until cool.
- These must be handled gently, so the almonds don’t all fall off. If you need to store them, layer them between wax paper, in single layers in an airtight container.
These are lovely served as an accompaniment to ice cream, fruit salad, or just tea or coffee.
Adapted from: Simple Asian Meals, by Nina Simonds (2012)
and also available online at http://www.finecooking.com/recipes/crisp-toasted-almond-wonton-crisps.aspx