Ummmm......these Almond Thins have to be the best cookies I have made so far! These are crispy, thin and super addictive, with a rectangular shape that makes them perfect for dipping...a perfect accompaniment to a hot cuppa!!
A hurried nibble when they were yet warm, and I knew I could devour the whole jar full! These were SO GOOD!! And everybody in the house felt so and that too pretty strongly. Day one and the cookie jar was more than half empty ( or half full, for all those optimists out there). Made it again the next morning and....the same thing happened. The family devoured the thins and finished them all even before the sun was set!
Crispy Almond Thins are slice and bake cookies. The dough is shaped and chilled and then sliced into uniform pieces (well.. one could hope) before baking. Use a very sharp knife to slice so that you can easily get thin slices. Thinner cookies will be crispier than the thicker ones, although an extra minute or two in the oven will do the trick if your cookies are a little on thicker side.
115 grams butter, cubed
300 grams grain sugar
1/2 teaspoon ground cinnamon
80 ml (1/3 cup) water
325 grams all purpose flour
1/4 teaspoon baking soda
85 grams sliced almonds
Method:
Mix the butter, sugar, cinnamon and water in a medium saucepan and place it over low heat. Stir until the butter just melts, but dont allow it to boil (most of the sugar must not be dissolved).
Remove from heat and stir in the flour, baking soda and almonds until well mixed.
Line a 9 inch loaf pan with plastic wrap and press the dough into the pan so the top is smooth. Chill until firm, 6-8 hours.
To bake the cookies, preheat oven to 160 degree Celsius.
Using a very sharp knife, slice the dough as thin as possible, into a rectangle. Space the cookies on a parchment lined baking sheet and bake for 10-15 minutes or until the undersides are golden brown. Flip the cookies over and bake for additional 10-15 minutes until the cookies are deep golden brown on top. The baking time will depend upon how thin you cut the cookies.
Cool completely and store in airtight container.
Makes about 5 dozen cookies.
A hurried nibble when they were yet warm, and I knew I could devour the whole jar full! These were SO GOOD!! And everybody in the house felt so and that too pretty strongly. Day one and the cookie jar was more than half empty ( or half full, for all those optimists out there). Made it again the next morning and....the same thing happened. The family devoured the thins and finished them all even before the sun was set!
Crispy Almond Thins are slice and bake cookies. The dough is shaped and chilled and then sliced into uniform pieces (well.. one could hope) before baking. Use a very sharp knife to slice so that you can easily get thin slices. Thinner cookies will be crispier than the thicker ones, although an extra minute or two in the oven will do the trick if your cookies are a little on thicker side.
Almond Thins
Ingredients:115 grams butter, cubed
300 grams grain sugar
1/2 teaspoon ground cinnamon
80 ml (1/3 cup) water
325 grams all purpose flour
1/4 teaspoon baking soda
85 grams sliced almonds
Method:
Mix the butter, sugar, cinnamon and water in a medium saucepan and place it over low heat. Stir until the butter just melts, but dont allow it to boil (most of the sugar must not be dissolved).
Remove from heat and stir in the flour, baking soda and almonds until well mixed.
Line a 9 inch loaf pan with plastic wrap and press the dough into the pan so the top is smooth. Chill until firm, 6-8 hours.
To bake the cookies, preheat oven to 160 degree Celsius.
Using a very sharp knife, slice the dough as thin as possible, into a rectangle. Space the cookies on a parchment lined baking sheet and bake for 10-15 minutes or until the undersides are golden brown. Flip the cookies over and bake for additional 10-15 minutes until the cookies are deep golden brown on top. The baking time will depend upon how thin you cut the cookies.
Cool completely and store in airtight container.
Makes about 5 dozen cookies.
0 comments:
Post a Comment