Methods: 1. Add sugar to the egg whites in 3 batches, and beat with a wire whisk until you can pull out the upright sharp corners when you lift up the beater.
2. Sift the gluten flour and pour it into the egg whites.
3. Using a spatula, quickly mix from the bottom to the top, so that the flour and egg whites are well mixed, do not stir in circles.
4. Mix the batter.
5. Pour in the sliced almonds and toss to coat.
6. Melt the butter into liquid over water and pour into the batter.
7.
8. Use a spoon to scoop a small spoonful of batter and pour it onto a parchment paper-lined baking sheet. Use the back of the spoon to flatten the batter into a thin layer and spread it evenly on the parchment paper. Bake in a preheated oven at 150°C on both top and bottom, on the middle shelf, for about 13 minutes, until the top is golden brown.
Tips
1. Pour the flour into the egg whites and mix quickly, don't stir in circles to avoid foaming. Do the same with the sliced almonds and butter when mixing them into the batter.
2. Use the back of a spoon to spread the batter as thin as possible, not only thin, but also uniform, so that the baked pancakes will be evenly colored.
3. Although the recipe is not a large portion, the cookies are spread so thin that you can't bake too many on one pan, and you may need to bake them several times. If you don't have a large baking sheet, you can halve the recipe to make them.
4. Don't use too thin greaseproof paper as a baking sheet liner, the greaseproof paper may stick to the baked pancakes and can't be torn off. Recommended to use oilcloth or thick greaseproof paper.