🍪 Crispy Almond & Nut Sweet Crackers
Thin, golden, caramelized nut sheets that bake soft and cut easily, then turn irresistibly crisp as they cool.
📝 Ingredients (1 large tray)
Base recipe (perfect balance):
60 g egg whites (≈ 2 egg whites)
40 g sugar
20 g butter, melted
(or 20 ml extra virgin olive oil)12 g cake flour
125 g sliced almonds
50 g coarse shredded coconut
Total nuts in this version: 175 g
🌰 Optional Add-Ins & Adjustments
You can replace or add:
Sesame seeds
Pumpkin seeds
Sunflower seeds
Chopped hazelnuts or walnuts
⚖️ Important Ratio Rule
The base formula works beautifully with 175 g total nuts/seeds and 60 g egg whites.
If you increase the nuts to around 220–230 g total,
👉 add 1 extra egg white (≈ 30 g)
so the new balance becomes:
90 g egg whites
40–50 g sugar
20 g butter or olive oil
12–15 g flour
220–230 g total nuts/seeds
This keeps the mixture cohesive and prevents dryness or crumbling.
🍳 Instructions
1. Prepare the base mixture
In a bowl, whisk the egg whites with the sugar until slightly frothy (no need to whip to peaks).
Add melted butter (or olive oil) and mix.
Stir in the flour until smooth.
2. Add the nuts
Fold in the sliced almonds and shredded coconut (and any additional seeds if using).
The mixture should be thick, sticky, and well coated, not runny.
3. Spread thinly
Line a baking tray with parchment paper.
Spread the mixture evenly into a thin layer (about 2–3 mm thick).
Press gently with a spatula to compact.
4. Bake
Bake at 160 °C for 30 minutes.
After the first 15 minutes, rotate the tray for even browning.
Bake until golden and caramelized.
5. Cut while hot
Immediately after removing from the oven, cut into squares or rectangles while still soft.
Let cool completely, they will harden and crisp as they cool.
🌿 Kuisit Tip
Timing is everything. Cut the crackers while warm and pliable, once cooled, they snap cleanly. Using olive oil instead of butter gives a lighter, more Mediterranean finish, while butter deepens the caramel flavor.