ALMOND THINS
Make and share this Almond Thins recipe from Food.com.
Provided by KerfuffleUponWincle
Categories Dessert
Time 2h24m
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.
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Kirstyn Miller
[email protected]These almond thins are a delicious and easy way to satisfy my sweet tooth. I love that they're not too sweet and they have a nice crunch.
Momo Tusi
[email protected]I'm always looking for healthy snacks for my family. These almond thins fit the bill perfectly. They're made with wholesome ingredients and they're a good source of protein and fiber.
FOYSAL Islam babu
[email protected]These almond thins are the perfect make-ahead snack. I make a batch on the weekend and then have them on hand throughout the week.
masibonisane primary school
[email protected]I love the versatility of this recipe. I've made almond thins with different nuts, seeds, and dried fruits. They're always delicious.
ranaumar
[email protected]I made these almond thins for a bake sale and they were a huge success! Everyone loved them and I sold out in no time.
Chuggle Gluggle
[email protected]These almond thins are so easy to make, I even got my kids involved. They had a blast helping me measure ingredients and mix the batter.
Kara McGill
[email protected]I added a teaspoon of cinnamon to the batter and it gave the almond thins a delicious warm flavor.
Evans J-Motion
[email protected]I'm allergic to almonds, so I substituted almond flour with oat flour. The almond thins still turned out great!
Thomas Hurle
[email protected]I followed the recipe exactly and my almond thins turned out burnt. I'm not sure what I did wrong.
Marivel Morales
[email protected]These almond thins are a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Nabukeera Moureen
[email protected]I'm not a huge fan of almond thins, but I have to admit, these are pretty good. They're not too sweet and have a nice crunch.
Sd Khan
[email protected]These almond thins are the perfect addition to any party or gathering. They're always a hit with my friends and family.
ILikePotatos
[email protected]I love how easy these almond thins are to make. I always have the ingredients on hand, so I can whip up a batch whenever I'm in the mood for a snack.
Elias Tovar
[email protected]These almond thins are so addictive! I can't stop eating them. They're the perfect snack for when you're craving something sweet and salty.
tanjib hasan
[email protected]I've made these almond thins several times now and they're always a crowd-pleaser. They're the perfect balance of crunchy and chewy, and the flavor is amazing.
Sudip Biswas
[email protected]These almond thins were a hit! They were so easy to make and turned out perfectly crispy and flavorful. I loved the combination of sweet and salty.