Best 4 Easy Almond Thin Cookies Recipes
Elevate your baking skills with our carefully curated guide to creating the perfect easy almond thin cookies. Whether you're a seasoned baker or just starting, this comprehensive guide will provide you with the necessary knowledge and techniques to produce delectable almond thin cookies that will impress your family and friends. From selecting the finest ingredients to mastering the art of shaping and baking, we'll walk you through each step of the process, ensuring that your homemade treats turn out perfectly crisp, golden, and bursting with almond flavor. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave your taste buds craving more!
Check out the recipes below so you can choose the best recipe for yourself!
ALMOND THINS
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
Time 32m
Yield 72
Number Of Ingredients 7
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, Carbohydrate 5.6 g, Cholesterol 9.4 mg, Fat 4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 1.8 g, Sodium 33.7 mg, Sugar 2.9 g
CRISPY ALMOND BUTTER THINS (COOKIES)
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.
Provided by Kittencalrecipezazz
Categories Dessert
Time 3h15m
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.
THIN, CRISP ALMOND COOKIES
Very thin and especially crisp. The dough must be chilled at least 4 hours prior to baking or it can be made a day ahead and refrigerated overnight. Turbinado sugar, like brown sugar but paler and dryer, gives these cookies a golden color and crunch and can be found in the baking aisle of most supermarkets. Adapted from "Sweet Miniatures".
Provided by dojemi
Categories Dessert
Time 4h16m
Yield 25-30 cookies
Number Of Ingredients 7
Steps:
- Cover a baking sheet with plastic wrap (or line a 6"x9" glass baking dish with plastic wrap).
- In a medium saucepan over low heat, stir the butter, sugar, cinnamon and water until the butter mrlts; don't let it boil.
- Most of the sugar will 'not' be disolved.
- Remove the pan from the heat.
- Stir in the flour, baking soda and almonds. Mix well.
- Cool 5 minutes.
- On the sheet covered with plastic wrap, shape the dough into a 5"x8" rectangle that is 1" high, rounding out the edges and corners slightly - OR - press the dough into a 6"x9" dish.
- Cover with more plastic wrap and chill at least 4 hours or overnight.
- Set the oven at 325°.
- Line two baking sheets with parchment paper.
- Lift the block of dough from the baking sheet (or dish).
- Set it on a cutting board, discarding the plastic wrap.
- Using a long, sharp knife, slice the dough crosswise into rectangles as thin as a coin.
- Space the cookies on a bakiing sheet about 1/2" apart.
- Bake for 8 minutes, until the cookies feel slightly firm and the undersides are golden brown.
- With a wide spatula, turn the cookies over and bake 8 minutes more.
- Leave the cookies on the sheet to cool for 5 minutes.
- Transfer to a wire rack to cool completely.
- Store in an airtight container.
CRISP ALMOND COOKIES
I found this recipe in a magazine years ago and have shared it with family and friends many times since. These slightly sweet crisp cookies bring a flavorful ending to any meal.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream the butter, shortening and sugar and fluffy. Beat in water and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Stir in almonds. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with a fork. , Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool. Dust with confectioners' sugar.
Nutrition Facts :
Tips:
- To make sure your cookies are evenly baked, use a baking sheet that is large enough so that the cookies are not touching each other.
- If you don't have a sifter, you can whisk the dry ingredients together in a bowl.
- Be careful not to overmix the dough, as this will make the cookies tough.
- If the dough is too sticky to handle, you can chill it for 30 minutes before rolling it out.
- To make sure the cookies are crispy, bake them until the edges are golden brown.
- Let the cookies cool completely on a wire rack before storing them in an airtight container.
Conclusion:
These almond thin cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their delicate almond flavor and crispy texture, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a simple and delicious cookie recipe, give these almond thin cookies a try. You won't be disappointed!
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