Easy Almond Thin Cookies Recipes

ALMOND THINS

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.

EASY ALMOND THIN COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line 8x8-inch baking dish with parchment paper.
• Whisk egg white, coconut sugar, and almond extract together in a bowl. Fold almond flour into egg mixture until just combined; spread batter into baking dish. Sprinkle almonds over top of batter and press down lightly.
• Bake in preheated oven until golden brown, about 25 minutes. Transfer cookies to a cooling rack using the parchment to lift it out of baking dish. Cool to room temperature, about 1 hour.

CRANBERRY ALMOND BISCOTTI THINS (THINADDICTIVES IMITATION COOKIES)

Steps:

• Soak cranberries and raisins in water for 10min. Drain, then lay on paper towels to dry.
• Preheat oven to 350°F.
• Separate all eggs. Set egg whites aside.
• In a large bowl, beat egg yolks with a whisk until light, frothy, and even coloured. (Use an electric mixer if available.) Gradually add in sugar, vanilla, and almond extract.
• In a medium bowl, combine flour, salt, and cinnamon. Mix well, then slowly fold and mix into egg yolk mixture, until mixture has a fine breadcrumb-like texture. Use fingertips to crumble any remaining large lumps.
• Give raisins and cranberries a final pat dry if needed, then add into the mixture. Stir until incorporated. Add in almonds.
• In a separate large bowl, beat egg whites and cream of tartar with a whisk until stiff peaks.
• Fold egg whites into flour mixture. Combine until loose crumbs form larger clumps of dough. Try to incorporate all the crumbs; if there are some remaining that is okay. Using your fingertips helps.
• Pack dough into two loaf pans lined with parchment paper.
• Bake for 20 minutes, until firm to the touch. Depending on the size of the loaf pan, you might need more time.
• Cover 'loaves' in clean cloth or paper towels and allow to cool.
• After they have cooled, use a sharp serrated knife to cut into thins 2-3mm thick.**
• Place slices on a cookie sheet and bake for another 12-13min to allow them to crisp up.
• Allow them to cool on a wire rack before storing in an airtight container. Keep at room temperature for up to 2 months.

CRISP ALMOND COOKIES

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.

CRISPY ALMOND BUTTER THINS (COOKIES)

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.