Crispy Almond Thins

2 1/4 cups all purpose flour
1/4 tsp salt
1/2 cup butter, room temperature
1/2 cup sugar (2 table spoon)
1/2 cup brown sugar (2 table spoon)
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.

Reference

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Published in: on December 12, 2014 at 10:57 pm  Leave a Comment  

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