Almond Thins

Almond Thins

13

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

32 m servings 61 cals
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Original recipe yields 72 servings

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Nutrition

  • Calories:
  • 61 kcal
  • 3%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 5.6g
  • 2%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

13
  1. 18 Ratings

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Most helpful positive review

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

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...

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 ...

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...

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 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...

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,...

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

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...

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...

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...