Almond Thins

almond-thins
Photo by Raymond Hom
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  • Makes 84
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    Nutritional Information

    Per Serving

    • Calories 44 calories
    • Fat 2 g
    • Sat Fat 1 g
    • Cholesterol 7 mg
    • Sodium 25 mg
    • Protein 1 g
    • Carbohydrate 5 g
    • Sugar 3 g
    • Fiber 0 g
    • Iron 0 mg
    • Calcium 7 mg

Ingredients

  1. Check 1cup slivered almonds
  2. Check 1cup light brown sugar
  3. Check 2cups all-purpose flour, spooned and leveled
  4. Check 3/4teaspoon baking soda
  5. Check 1/2teaspoon kosher salt
  6. Check 12tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  7. Check 1 large egg
  8. Check 1/2teaspoon pure vanilla extract
  9. Check 3/4teaspoon almond extract

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Form the dough into two 12-by-1½-inch logs. Refrigerate, tightly wrapped, until firm, about 2 hours or up to 2 days.
  5. 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.
  6. Storage suggestion: Keep the cookies at room temperature in an airtight container for up to 5 days.