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Crisp-Toasted Almond Wonton Crisps

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Yields 100 small crisps

  • by Nina Simonds from Reprinted from: Simple Asian Meals © 2012 by Nina Simonds. Permission granted by Rodale, Inc. Available wherever books are sold.

Serve these simple wonton triangles by themselves, with tea, or with sliced fruit and/or ice cream or sorbet.

 

  • 2 Tbs. virgin olive oil, or olive oil spray
  • 1-1/2 cups sliced almonds
  • 1/4 cup sugar
  • 2 tsp.  ground cinnamon
  • 1 egg white, lightly beaten
  • 2 Tbs. maple syrup
  • 50 wonton wrappers

Preheat the oven to 425°F. Brush or spray 2 baking sheets with olive oil.

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, mix the beaten egg white with the maple syrup.

Arrange the wonton wrappers side by side on the prepared baking sheets and brush their surfaces with the egg white mixture. Sprinkle the almond cinnamon mixture on top. Cut in half diagonally into triangles, using a sharp pizza cutter or a chef’s knife. Bake for 5 to 6 minutes, until golden brown. Remove with a spatula to a cooling rack and let sit until cool. Arrange on a serving dish or serve with individual portions of cut fruit, ice cream, or sorbet.

Make Ahead Tips

The crisps can be prepared in advance, stored in resealable zipper storage bags, and re-crisped in a 350°F oven before serving.

Photo: Romulo Yanes

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