BUTTER ALMOND THINS RECIPE RECIPES

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ALMOND THINS RECIPE | ALLRECIPES



Almond Thins Recipe | Allrecipes image

Thin and delicate, these are perfect for everything from formal parties to your morning coffee.

Provided by Violet Gibbons

Categories     Desserts    Nut Dessert Recipes    Almond Dessert Recipes

Total Time 32 minutes

Prep Time 15 minutes

Cook Time 17 minutes

Yield 6 dozen

Number Of Ingredients 7

1 cup unsalted butter
1 egg
1 cup white sugar
1?¾ cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon salt
2 cups sliced almonds

Steps:

  • Preheat oven to 325 degrees F (175 degrees C).
  • In a medium bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and beat until smooth. Sift together the flour and salt and slowly stir into butter mixture until just blended.
  • Divide batter in half and place each half on in the center of two ungreased, flat-sided cookie sheets. Dip a spatula in warm water and spread batter to cover the entire baking sheet, making sure batter is spread evenly. Sprinkle almonds and press gently into dough.
  • Bake each sheet about 12 minutes, or until edges are lightly browned. Cut hot cookies into 2-inch squares. Return to oven and bake until lightly golden... about 5 minutes. Watch carefully to prevent over baking.
  • Remove from oven to a wire rack. Slide spatula under cookies to loosen. Cool completely on cookie sheets. Store in airtight containers with waxed paper between layers.

Nutrition Facts : Calories 61.4 calories, CarbohydrateContent 5.6 g, CholesterolContent 9.4 mg, FatContent 4 g, FiberContent 0.3 g, ProteinContent 1 g, SaturatedFatContent 1.8 g, SodiumContent 33.7 mg, SugarContent 2.9 g

CRISPY ALMOND BUTTER THINS (COOKIES) RECIPE - FOOD.COM



Crispy Almond Butter Thins (Cookies) Recipe - Food.com image

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

2 cups butter, room temperature (1-pound butter, no substitutes please!)
2 cups white sugar (for a sweeter cookie increase sugar slightly)
2 -3 teaspoons almond extract
2 large egg yolks
1/2 teaspoon salt
2 cups all-purpose flour
sugar, for coating (optional)

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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