-
-
My review
Almond Thins
Violet Gibbons
"Thin and delicate, these are perfect for everything from formal parties to your morning coffee."
Added to shopping list.
Go to shopping list.
Ingredients
32 m servings 61Original recipe yields 72 servings (6 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1723 Ratings
-
-
-
-
-
Most helpful positive review
4/18/2002
After finishing a batch of greasy cookies that had 3/4 c of butter, I was reluctant to put the whole cup of butter into this recipe. I used only 3/4 c and they came out very good. My batter was ...
Most helpful critical review
1/21/2004
I found and made this recipe after tasting some purchased almond thins. The taste was delicious but preparation was tedious and half of the cookies stuck to the sheet so I ended up with Almond T...
Most helpful
Most positive
Least positive
Newest
4/18/2002
After finishing a batch of greasy cookies that had 3/4 c of butter, I was reluctant to put the whole cup of butter into this recipe. I used only 3/4 c and they came out very good. My batter was ...
8/12/2004
These cookies taste great! They are not spreadable though, so I placed the dough in between sheets of parchment paper and smoothed out with my hands. Then lifted the top sheet and placed almon...
12/19/2005
The main thing about this recipe is that it tastes wonderful. The problem is in the baking. I chilled the dough for 30 minutes in the freezer. The dough is too sticky unless you chill it. Then ...
1/21/2010
I followed the recipe as it is and would reduce the salt by half the next time I bake this again. The consistency was just right to spread with a spatula. I noticed that a lot of you mentioned y...
1/24/2004
I give this recipe 5 stars, even though I had trouble with it! I bought some almonds at Sam's Club, so wanted to find a terrific recipe to use them in. I could not get this batter to spread,...
1/19/2002
My whole family loves these cookies, I have to make several batches at a time. I also love to give these away.
1/21/2004
I found and made this recipe after tasting some purchased almond thins. The taste was delicious but preparation was tedious and half of the cookies stuck to the sheet so I ended up with Almond T...
11/20/2010
I stumbled upon this recipe after a cookie search using almonds. I am at my mountain cabin and intended to get started on some holiday baking, but I didn't realize that I didn't have one of the...
6/15/2011
I made a pecan variation of this recipe that I would have given 4 stars but didn't think I could because I changed it so much. First I added a little bit more sugar which not surprisingly made t...