ALMOND THIN RECIPE RECIPES
ALMOND THINS RECIPE - FOOD.COM
Make and share this Almond Thins recipe from Food.com.
Total Time 2 hours 24 minutes
Prep Time 2 hours 15 minutes
Cook Time 9 minutes
Yield 84 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F
- Spread the almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, 4 to 5 minutes; let cool. (Or, toast on the stove top in an iron skillet ~ stir constantly til golden. Be careful not to burn them!).
- In a food processor, pulse ½ cup of the almonds with ½ cup of the brown sugar until the almonds are finely ground. Transfer to a medium bowl and stir in the flour, baking soda, and salt.
- With an electric mixer, beat the butter and the remaining ½ cup brown sugar at medium speed until creamy, about 2 minutes. Add the egg, vanilla extract, and almond extract and beat to combine. Reduce the mixer speed to low and gradually mix in the flour-nut mixture just until combined (do not overmix). Gently fold in the remaining ½ cup almonds.
- Form the dough into two 12-by-1½-inch logs. Refrigerate, tightly wrapped, until firm, about 2 hours or up to 2 days.
- Heat oven to 350° F with the racks in the upper and lower thirds. Working with 1 log at a time (keep the other chilled), cut it into ¼-inch slices and place the slices on 2 baking sheets, spacing them 2 inches apart. Bake, rotating the baking sheets halfway through, until golden, 9 to 11 minutes. Transfer to a wire rack to cool.
- Keep the cookies at room temperature in an airtight container for up to 5 days.
Nutrition Facts : Calories 43.8, FatContent 2.4, SaturatedFatContent 1.1, CholesterolContent 6.6, SodiumContent 23.5, CarbohydrateContent 5.1, FiberContent 0.2, SugarContent 2.6, ProteinContent 0.7
CRISPY ALMOND BUTTER THINS (COOKIES) RECIPE - FOOD.COM
Crispy, buttery and so delicious! -- plan ahead the dough needs to chill for a minimum of 3 hours or up to 3 days --- the success of this cookie will depend on the quality of butter that you use so purchase the best! Since the dough is very thick I suggest to use a stand mixer for mixing --- for *CHRISTMAS* coat in coloured sugar, also haven't tried it as yet but I plan on adding in some finely chopped candied maraschino cherries or dried fruit to the cookie batter for Christmas, so you might want to give that a try! --- servings is only estimated.
Total Time 3 hours 15 minutes
Prep Time 3 hours
Cook Time 15 minutes
Yield 60 serving(s)
Number Of Ingredients 7
Steps:
- Using a heavy duty stand mixer cream butter with sugar and almond extract on medium speed until well combined (about 5 minutes or until no sugar granules should remain).
- Beat in egg yolks until combined.
- In a small bowl combine the flour with salt until combined; add to the creamed mixture and mix on low speed until combined.
- Remove to a surface and work the dough using with clean hands until smooth.
- Divide the dough evenly in half.
- Shape into two logs, wrap in waxed paper or plastic wrap and chill for minimum 3 hours or until very hard.
- Set oven to 350°F.
- Set oven rack to second-lowest position.
- Unwrap the dough log then slice into about 1/4-inch slices (the thinner that you slice these the crispier they will be when they bake).
- Place onto lightly greased baking sheet.
- Bake until lightly browned around the edges (about 12-15 minutes, the cookies will not be crispy if you under bake them).
- Cool slightly on baking sheet (the cookies will harden even more upon sitting) then coat in sugar.
Nutrition Facts : Calories 97.5, FatContent 6.3, SaturatedFatContent 4, CholesterolContent 23.3, SodiumContent 63.3, CarbohydrateContent 9.9, FiberContent 0.1, SugarContent 6.7, ProteinContent 0.6
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