Pain d’Amande (Almond Thin Cookies)
Servings: 20
Ingredients
- 2 ½ cups all-purpose flour
- ¼ teaspoon baking soda
- Pinch salt
- ½ cup (1 stick) unsalted butter, cut into small cubes
- 1 ½ cups turbinado sugar sugar in the raw
- ¼ teaspoon ground cinnamon
- pinch ground nutmeg
- ⅓ cup plus 1 tablespoon water
- 1 cup blanched and skinned almonds
Instructions
- Sift together flour, baking soda and salt. Set aside.
- 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.
- Add flour mixture to sugar mixture and stir together with a wooden spoon until fully incorporated and a thick dough forms.
- Fold in almonds.
- Firmly press dough into a lightly greased (9”x 5”) loaf pan (one with straight sides would be best).
- 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).
- Preheat oven to 325˚F.
- Remove chilled dough from loaf pan and cut in half crosswise and then lengthwise (so you have four pieces).
- Using a sharp knife, slice cookies as thin as possible (⅛ inch or thinner) from one of the logs and place them onto 2 parchment lined baking sheets, about 1 ½ inches apart.
- 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).
- Remove cookies from oven and transfer to a cooling rack.
- Repeat steps 9-11 with the remaining cookie dough.
- Once cookies have cooled completely serve or store in an airtight container for up to 10 days.
Notes
- Makes about 100 Cookies