Almond Thins Recipe - Allrecipes.com
Almond Thins Recipe
  • READY IN 32 mins

Almond Thins

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 dozen Change Servings
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Directions

  1. Preheat oven to 325 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 17 mins
  • READY IN 32 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 21, 2004

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 not spreadable at all, that may be from cutting back on the butter. I flattened the dough between parchment paper (on the bottom) and wax paper on the top and used a rolling pin. Then I just peeled off the wax paper, transferred the batter on parchment paper to a cookie sheet, sprinkled the almonds and baked it all. This is such an elegant looking cookie for the amount of effort that it takes. "It's not a cookie, it's an almond thin." Thanks for a keeper!

 
Most Helpful Critical Review
Jan 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 Thin Crumbs. I doubt I will make them again but they sure do taste great. I actually used 1 stick unsalted butter and 1 stick salted butter and cut back on the salt. I like the suggestion of using parchment paper & rolling them. Maybe I will have try again with this suggestion.

 

14 Ratings

Dec 20, 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 I took a melon baller and scouped a small ball of dough. After that I took a glass with a flat bottom, dipped it in water and squished the ball flat, twisting to release from dough. After that I baked for 25 minutes until they were light golden brown. The orginal timing wasn't nearly enough but I am not sure if that is because of my oven or not. Also be CERTAIN to use parchment paper!

 
Aug 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 almonds on dough and pressed them into the dough with the top sheet. Then all I had to do was slide the bottom sheet with the dough onto the cookie sheet and bake! They are WONDERFUL!

 
Oct 23, 2003

My whole family loves these cookies, I have to make several batches at a time. I also love to give these away.

 
Jan 22, 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 you have problem with doing that as the batter was more like dough. I think the trick is to have butter at room temperature or soft to the touch before creaming it with the sugar.

 
Jan 26, 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, please give me the secret! I tried a spatula, icing knife, and a rolling pin. I ended up making rolled cookies out of them and pressed them out with a cookie cutter. I almost threw the second batch of batter away, but I poured about 3/4 cup of almonds onto the mound and kneaded it in prior to rolling them out. That worked even better! They turned out pretty and tasty. Great recipe for taste, but didn't work out according to the directions for me! thank you for sharing, Violet! I WILL make these again - rolling them!

 
Jun 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 them too sweet. Also I used 3/4 cups of chopped pecans added right after the flour and ommited the almonds on top. I didn't know how much I was supposed to roll them out so I did as much as I could with the pecans. My family loved them but I wasn't really crazy about them. I think If I chopped the pecans more and added spices they would be really good.

 

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Nutrition

  • Calories
  • 61 kcal
  • 3%
  • Carbohydrates
  • 5.6 g
  • 2%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 4 g
  • 6%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 34 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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