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almond_thin_cookies

These Almond Thin Cookies are one of my favorites. They are incredibly addicting because they are so thin and crispy. They are also really nice to give as gifts! I also just love how simple they are, but really beautiful. The almonds dotting the cookie is just so pretty. These go incredibly well with coffee! They are actually some of those rare cookies that are perfect to have a around when you are craving something a little sweet, but don’t want to necessarily go for it. Enjoy!
♥ Teri

almond_thin_cookie_recipe

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Pain d’Amande (Almond Thin Cookies)

Makes about 100

Ingredients:
2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
Pinch salt
1/2 cup (1 stick) unsalted butter, cut into small cubes
1 1/2 cups turbinado sugar (sugar in the raw)
1/4 teaspoon ground cinnamon
pinch ground nutmeg
1/3 cup plus 1 tablespoon water
1 heaping cup blanched + skinned almonds

Directions:
1. Sift together flour, baking soda and salt. Set aside.
2. Place butter, sugar, cinnamon, nutmeg, and water into a saucepan and simmer over medium heat until butter melts and sugar is semi dissolved. Remove from heat and cool for about 15 minutes.
3. Add flour mixture to sugar mixture and stir together with a wooden spoon until fully incorporated and a thick dough forms.
4. Fold in almonds.
5. Firmly press dough into a lightly greased (9”x 5”) loaf pan (one with straight sides would be best).
6. Press a piece of plastic wrap over the surface of the pressed dough and refrigerate for at least 6 hours and up to 2 days (the dough needs to be very firm).
7. Preheat oven to 325˚F.
8. Remove chilled dough from loaf pan and cut in half crosswise and then lengthwise (so you have four pieces).
9. Using a sharp knife, slice cookies as thin as possible (1/8 inch or thinner) from one of the logs and place them onto 2 parchment lined baking sheets, about 1 1/2 inches apart.
10. Bake cookies (one baking sheet at a time) for about 10 minutes or until lightly browned. Flip each cookie over and continue to bake for another 7 to 8 minutes or until cookies are a honey to golden brown color and have crisped up (they will crisp up completely as they cool more)
11. Remove cookies from oven and transfer to a cooling rack.
12. Repeat steps 9-11 with the remaining cookie dough.
13. Once cookies have cooled completely serve or store in an airtight container for up to 10 days.

 /   /   /  8 Comments
  1. Tamara Nurmi Not Specified Not Specified

    Hi, are almonds whole? They appear sliced… did that just happen when you cook the cookies?

  2. Rachel Not Specified Not Specified

    I made these for Christmas and they were great! Any tips on getting the dough out of the loaf pan? I used a butter knife to loosen the edges but still had to smush the loaf on one side to pry it out of the bottom of the pan.

    • Jenny Park Not Specified Not Specified

      Glad you liked the cookies! You can line the pan with parchment or wax paper, with two sides hanging on the sides for easier removal from the pan! Thanks for letting me know you had a bit of an issue, as I’ll add that tip to the recipe! :)

  3. Corrie Duffy Not Specified Not Specified

    Hey Jenny
    I was actually searching for some great cookies to gift one of my friends and I found your blog. You have such great recipes. I also loved your pork belly porchetta recipe. WIll make it soon. But for now, I am going to make these delicious looking cookies for my friend.
    Thanks again for the lovely recipe!
    Happy new year to you and your family.

    • Jenny Park Not Specified Not Specified

      Hi Corrie, thanks for the kind words! Glad you found us + hope you enjoy our site!! 💓

  4. Seth Not Specified Not Specified

    When I took the dough from the pan (chilled overnight in fridge) it was a solid block but it crumbled apart when I tried to slice it. Any thoughts on the loose chalky texture?

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