Crispy Almond-Pumpkin Seed Cookies
Prep10 min
Cook20 min
Servings4
Cook mode
Crispy Almond-Pumpkin Seed Cookies
Instructions
1. Mix all the ingredients;
2. In two 10x15 inch cookie sheets, cover with 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.
3. Pre-heat oven to 280-310F degrees depending on the oven. Bake for 15-20 mins or when the crisps turn golden brown. When it cools down, break cookies with hands to preferred shapes & sizes.
Options and recipe suggestions:
If preferred, you may use almond slices only; simply replace pumpkin seeds with almond slices.
This makes 2-10x15 inch cookie sheets of Almond crisps. It is critical to spread mix entirely to cover both sheets fully, to the extent when you feel it’s too thin!
One technique is to ensure the almond slices & pumpkin seeds are 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 is great nut selection at Trader Joe’s.
Ingredients
- One egg + one egg white
- 3 teaspoons vegetable oil
- 1/2 cup sugar
- 1/4 cup All purpose flour
- 1 cup sliced almonds – raw, unsalted
- 3/4 - 1 cup pumpkin seeds (Pepitas), green, raw, unsalted
- Optional some craisins or dried cranberry to spread out for nice looking