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Crispy Almond Thins
Posted By Nicole On March 5, 2012 @ 2:11 pm In Cookies,Recipes | 13 Comments
Biscotti are one of my favorite cookies to have with a cup of coffee or tea, but these Crispy Almond Thins give my usual biscotti a run for their money when it comes to being the perfect accompaniment to a cup of coffee. These cookies are thin and crisp, with a rectangular shape that makes them perfect for dipping. They have a good flavor of brown sugar and almonds, both of which go with most any coffee or tea, and they keep extremely well when stored in an airtight container.
Crispy Almond Thins are slice and bake cookies, meaning that the dough is shaped and chilled, then sliced into uniform pieces before baking. The dough for these cookies is fairly stiff, so it is not difficult to shape it into a rectangular log before chilling it. Use a very sharp knife to slice the cookies so that you can easily get thin slices. Thinner cookies will be crisper than thicker ones (although an extra minute in the oven usually does the trick if yours come out a little thicker), and are a little bit more addictive. I aim to get my cookies just over 1/8-inch thick when I slice them so that if they end up a little thicker, I have some wiggle room.
I like these cookies as-is, with their nice balance of almonds and brown sugar, but this is an easy cookie to dress up, too. You could try dipping them in chocolate or adding a chocolate drizzle to one side of the, or you could add some extra spice to the cookies and turn them into something similar to a gingersnap, with cinnamon and cloves.
Crispy Almond Thins
2 1/4 cups all purpose flour
1/4 tsp salt
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup brown sugar
2 large eggs
1/4 tsp almond extract
1 1/2 cups sliced almonds
In a medium bowl, whisk together flour and salt.
In a large bowl, cream together butter and sugars until light. Beat in eggs, one at a time, followed by almond extract. Stir in flour mixture, mixing until the dough almost comes together, then add in sliced almonds and mix until dough comes together and no streaks of dry ingredients remain.
Turn dough out onto a large sheet of wax paper and shape into a rectangle about 3-inches wide by 1-inch high (dough can be divided into two smaller logs, if desired). Wrap well with wax paper and chill for 2 hours.
Dough can be frozen for a couple of weeks, but defrost in the refrigerator before slicing.
Preheat oven to 350F. Line a baking sheet with parchment paper.
Unwrap dough and place it on a cutting board. Using a sharp knife, cut dough into slices 1/8 to 1/4 inch thick (thinner is better) and place on baking sheet.
Bake for 10-12 minutes, until cookies are light golden brown.
Cool completely on a wire rack. Store in an airtight container
Makes about 5 dozen cookies.
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