Almond Thins

Recipe View Preheat oven to 325 degrees F (160 degrees C). (Prep time: 5 minutes)

Recipe View In a medium bowl, cream together the softened butter and sugar until light and fluffy, approximately 3-5 minutes. Add the egg and vanilla extract, beating until the mixture is smooth and well combined. (Prep time: 5 minutes)

Recipe View In a separate bowl, sift together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, stirring until just combined. Be careful not to overmix. (Prep time: 3 minutes)

Recipe View Divide the batter in half. Place each half in the center of two ungreased baking sheets with flat sides. Dip a spatula in warm water and spread the batter thinly and evenly to cover the entire surface of each baking sheet. (Prep time: 7 minutes)

Recipe View Sprinkle the sliced almonds evenly over the batter on both baking sheets. Gently press the almonds into the dough to help them adhere during baking. (Prep time: 5 minutes)

Recipe View Bake each sheet for approximately 12 minutes, or until the edges are lightly browned. Remove from the oven and immediately cut the hot cookies into 2-inch squares using a sharp knife or pizza cutter. (Bake time: 12 minutes)

Recipe View Return the cut cookies to the oven and bake for an additional 5 minutes, or until they are lightly golden brown. Watch carefully to prevent over-baking, as the thins can burn easily. (Bake time: 5 minutes)

Recipe View Remove the baking sheets from the oven and transfer the almond thins to a wire rack to cool completely. Use a spatula to carefully loosen the cookies from the baking sheets. (Cool time: 30 minutes)

Recipe View Store the cooled almond thins in airtight containers with waxed paper between layers to maintain their crispness.