杏仁瓦片
描述
入口細嚼~酥香的杏仁瓦片，香脆爽口在口中散開，甜度適中，香甜不膩。餅乾的酥脆與杏仁爽脆，豐富有層次的口感，彷彿它有種魔力會讓人忍不住一片接一片。
步驟
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杏仁以上下火皆150度，烘烤5分鐘後，取出待涼，備用。 Bake the almonds at 150 degrees above and below the fire for 5 minutes, take them out and let them cool, set aside.
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有鹽奶油45g，隔水加熱成液狀。 45g of salted butter, heated to a liquid state.
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蛋白140g放入碗中 140g egg whites in a bowl
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加入120g細砂糖 Add 120g caster sugar
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碗下墊熱水，隔水加熱幫助糖溶解，並用攪拌器拌勻蛋白及糖。 Put hot water under the bowl, heat the water to help dissolve the sugar, and mix the egg whites and sugar with a mixer.
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低筋麵粉過篩 Sifted low-gluten flour
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分3-4次，將蛋白液與麵粉混合。 In 3-4 batches, mix the egg whites with the flour.
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再加入融化的有鹽奶油，混合。 Add the melted salted butter and mix.
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最後加入杏仁片，輕輕攪拌，讓杏仁裹上蛋白液。之後冷藏一夜。 Finally add the almond flakes and stir gently to coat the almonds with the egg whites. Then refrigerate overnight.
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隔天取出杏仁片，再攪拌一下 Take out the almond slices the next day and stir again
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取一湯匙(約25g)杏仁片，併用叉子鋪平，讓杏仁片不要重疊。 Take 1 tablespoon (about 25g) of sliced almonds and flatten with a fork so that the slices do not overlap.
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烤箱溫度170度，烘烤時間15分鐘。 The oven temperature is 170 degrees, and the baking time is 15 minutes.
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時間到後，將烤盤前後互換，以烤箱餘溫再考3分鐘。 When the time is up, switch the baking trays back and forth and bake for another 3 minutes at the remaining oven temperature.
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將杏仁瓦片放在粗一點的擀麵棍(或玻璃瓶)上，彎曲餅乾做成瓦片狀。 Place the almond tiles on a thicker rolling pin (or glass jar) and bend the cookies to form tiles.
小撇步
杏仁瓦片冷卻後，建議立即密封乾燥並冷藏。
如瓦片已經變軟，以低溫烘烤5分鐘，即可恢復酥脆。詳細製作影片：https://youtu.be/bc87wJ1qgBI
