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Almond Thins

Reviewed: Dec. 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 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!
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