Almond Thins Good Recipes

Sunday, October 17, 2010

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Almond Thins

"Thin and sensitive, these are ideal for the entirety from formal events in your morning espresso."

Ingredients :

1 cup unsalted butter
1 egg
1 cup white sugar
1 three/four cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon salt
2 cups sliced almonds

Instructions :

Prep : 15M	Cook : 72M	Ready in : 32M

Preheat oven to 325 levels F (one hundred seventy five levels C).
In a medium bowl, cream collectively the butter and sugar until mild and fluffy. Add the egg and vanilla and beat till smooth. Sift together the flour and salt and slowly stir into butter combination until simply blended.
Divide batter in half and vicinity each half of on within the middle of ungreased, flat-sided cookie sheets. Dip a spatula in heat water and unfold batter to cover the entire baking sheet, making sure batter is unfold flippantly. Sprinkle almonds and press lightly into dough.
Bake every sheet about 12 mins, or till edges are lightly browned. Cut hot cookies into 2-inch squares. Return to oven and bake until lightly golden... About 5 mins. Watch carefully to prevent over baking.
Remove from oven to a wire rack. Slide spatula below cookies to loosen. Cool completely on cookie sheets. Store in airtight bins with waxed paper among layers.

Notes :

Reynolds® parchment can be used for easier cleanup/elimination from the pan.

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