Crispy Almond-Pumpkin Seed Cookies
Prep40 min
Cook20 min
Servings4
Cook mode
Crispy Almond-Pumpkin Seed Cookies
Instructions
1. Pre-heat oven to 325F degrees.
2. Mix ingredient (1) and (2), then (3), then (4) and then (5) & (6).
3. In two 10x15 inch cookie sheets, cover with wax or parchment paper. Brush the paper with a thin layer of vegetable oil. Spread mix into both sheets AS THIN AS POSSIBLE, must fully cover both sheets. Bake for 15-20 mins or when the crisps turn golden brown depending on the oven. Remove the paper when cool. Break cookies with hands to preferred shapes & sizes.
4. Options and recipe suggestions:
-If preferred, you may use almond slices only; simply replace pumpkin seeds with almond slices, i.e. 2 cups of almost slices.
-It is critical to spread mix entirely to cover both sheets fully, to the extent when you feel it’s too thin!
-One technique to ensure the almond slices & pumpkin seeds spread evenly is to only add half of them in the mix; after spreading the mix thinly, sprinkle remaining almond slices & pumpkin seeds to even out thickness.
-There are great nut selections at Trader Joe’s.
Source
I got this recipe from my former colleague Renee who got it from someone too :)
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Ingredients
- 1. One egg + one egg white
- 2. 3 teaspoons vegetable oil
- 3. 1/2 cup sugar(I use 1/4 cup)
- 4. 1/4 cup All purpose flour
- 5. 1 cup sliced almonds – raw, unsalted
- 6. 3/4 - 1 cup pumpkin seeds (Pepitas), green, raw, unsalted (I use the sprouted pumpkin seeds with sea salt which is ok )
- Optional some crasins or dried cranberry to spread out for nice looking