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1/2 cup whole blanched almonds, toasted lightly and cooled
1/2 cup granulated sugar
six 17X12 inch phyllo sheets, thawed if frozen, stacked between 2 sheets wax paper, and covered with a dampened kitchen towel
3/4 stick (6 tablespoons) unsalted butter melted 
confectioners' sugar for sprinkling crisps

Preheat oven to 350F.

In a food processor grind almonds with granulated sugar. (Almond sugar may be made 2 days ahead and kept in an airtight container at room temperature.)

On a work surface arrange 1 phyllo sheet and brush with some butter. Sprinkle sheet evenly with about 2 tablespoons almond sugar. Top sheet with remaining 5 phyllo sheets, brushing and sprinkling each in same manner. Trim edges of phyllo if uneven and cut into 24 rectangles, each about 4 by 2 inches. (Cut stacked phyllo lengthwise into 3 strips and cut each strip crosswise into eighths.) Cut each rectangle diagonally to form 2 triangles for a total of 48 cookies.

Arrange triangles, sugared sides up, in one layer on 2 heavy baking sheets and bake in batches in middle of oven until golden brown, 10 to 15 minutes. Transfer crisps to racks and cool.

Sprinkle crisps with confectioners' sugar. (Crisps keep in an airtight container at room temperature 4 days.) Makes 48 crisps.