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Crispy Almond Thins

Crispy Almond Thins
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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  • Torie
    March 5, 2012

    We made a similar cookie, but used butterscotch instead of almond. And dipping in chocolate is definitely worth it. The way it melts when dipped in coffee.. 🙂 Almost as good as biscotti. http://wp.me/p278nj-5B

    March 6, 2012

    These look fab, just my type of cookie. Off to make them now, I have some rice flour lurking in the cupboard so will swap out a bit for some of the AP

  • rainey
    March 6, 2012

    Ah! I gathered this recipe from another blog a couple months ago but I haven’t gotten around to trying it yet.

    They look wonderful and the idea of having a frozen dough ready to slice off and bake at a moment’s notice certainly is seductive!

  • Deborah
    March 12, 2012

    Made these this morning and they are quite good with tea. I sliced the dough while frozen to get them as thin as possible. I like them because they are not real sweet and yummy when dipped in tea. Thanks

  • Flightless1
    September 25, 2012

    I made these today and they are beautiful!! Thin, crisp and not too sweet. Slice the dough after having it in the freezer for 2 hours to get them lovely and thin. My man loves them and he doesn’t have a sweet tooth at all!

  • Sopriye
    October 31, 2012

    i meant tsp each of the spices, not tbsp. lol

  • Sopriye
    October 31, 2012

    Although I used HALF of the recipe stated here, I split it into two batches.

    I used 12 drops of lemon essential oil
    3 drops of bergamot essential oil in the wet mix

    2tbsps of ground ginger to the dry mix

    I used 1tsp each of cinnamon, nutmeg and all spice

    Texture was as promised but i had to leave them for a little more time. as my oven is not fan.
    They were delicious and full of flavor. I’ve been looking for this kind of cookie brings back childhood memories.

  • Mejia Mamma
    November 14, 2012

    Hi! These look AWESOME…been looking for something that could possibly replicate the butter almond thins at Trader Joes! Question: I have a TON of leftover almond ‘pulp’ from making almond milk (using a juicer). Any way I could modify this recipe in order to use that almond pulp? I have a few cups worth of it! Thanks!!

  • Karen
    November 27, 2012

    These look delicious, and I want to make them, but is the Print icon gone? Am I just not seeing it?

  • Ronda
    December 10, 2012

    These cookies were nice and delicately flavored. I was looking for the buttery almond thins, and this was not it. Next, I will be trying a Belgian almond thin recipe. Which seems to have more butter, and baking powder as an ingredient. My search continues….

  • Gloria
    December 21, 2015

    Made these as per recipe but baked them till a nice golden brown. They are marvelous! Will make it a regular recipe. Quite easy to make. Slice just over 1/8th inch and bake slightly longer. Use parchment paper..cookies so easy to remove

  • Lois B Hansen
    September 6, 2018

    Sounded wonderful, but I found them boring … not much flavor. Sorry!

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