Almond Thins
Crispy, thin bar cookies topped with sliced almonds.
Ingredients
Unsalted butter (softened)
16 tbsp (2 sticks)
Sugar (1 tbsp for sprinkling on top)
1 cup + 1 tbsp
Large egg (yolk and white separated)
1
Vanilla extract (pure vanilla extract)
1 tsp
Almond extract (pure almond extract)
½ tsp
All-purpose flour
2 cups
Salt
¼ tsp
Sliced almonds
1 cup
Instructions
1
Preheat the oven
Preheat the oven to 350°F. Generously butter a 10½ × 15½ × 1-inch jelly roll pan (including the edges).
2
Make the dough
Using an electric mixer, beat the butter in a large bowl until creamy. Add 1 cup of sugar and beat for 1 minute until fluffy. Beat in the egg yolk, then add the vanilla and almond extracts until fully combined. On low speed, mix in the flour and salt until the dough comes together and starts to clump.
3
Press into the pan
Drop the dough in pieces into the prepared pan. Use the heel of your hand or floured fingertips to press the dough evenly across the pan (thinner spots bake faster, so try to spread it as evenly as possible).
4
Top the dough
In a small bowl, whisk the egg white until foamy. Brush it over the entire surface of the dough with a pastry brush. Sprinkle with the almonds and press gently. Sprinkle with the remaining 1 tbsp of sugar.
5
Bake
Bake on the middle rack for 23 to 25 minutes, until golden on top. (If using an insulated baking sheet, it may take longer.)
6
Cut into cookies
Let the pan cool on a rack for 10 minutes. While still warm, cut lengthwise into quarters, then crosswise into 10 strips to make 40 cookies.
7
Cool and store
When the cookies are firm enough not to crumble, transfer them to a rack with a thin metal spatula to cool completely.
