Crunchy cookies that are great for a tea-time snack.
Crunchy, crispy and baked until golden brown, these cookies are just too tasty to have just one.
Mix 4 egg whites, salt and almond essence well with a whisk for 4 minutes until castor sugar dissolves. Then add in melted butter last.
Fold in flour slowly. Add flaked almonds and pumpkin seeds.
Spoon onto a baking tray lined with well greased aluminium foil and spread cookies out thinly using a spoon.
Bake in a preheated oven at 180°C for about 20 minutes until golden brown. Remove and cool before serving.