Thin Crisp Almond Cookies Recipes

Steps:

• 1. Preheat oven 325F. Line baking sheet with silicone baking mat or parchment paper. In a small mixing bowl, whisk egg white, salt, vanilla extract and sugar until foamy. Whisk until sugar is completely dissolved. Whisk in flour until no lumps. Then, gently fold in almond slices and butter.
• 2. Spoon 1 to teaspoon of batter onto prepared baking sheet and spread batter into a 2 to 3-inch circle. Make sure the almonds flakes are not overlapping each other. Spoon the rest of the batter on baking sheet with each cookie at least 1-inch apart. Might need to bake cookies in batches.
• 3. Bake 9 to 12 minutes depending on their size, rotate baking sheet once during baking. Bake until slightly golden brown. Remove from baking sheet and cool completely on wire rack. Cookies will crisp up once completely cool.

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.

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.

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.