while making green tea cookies last night, i was also making crispy almond thins! i was supposed to bake them last night, too, but the dough was just so soft and difficult to cut that i decided to refrigerate it for longer than the two hours that was stated; so i only cut the dough and baked them this morning.
the dough was simple to make, it was the waiting and messy cutting that annoyed me. but thankfully, it was worth it, because they were yummy! (i also got to eat a lot of raw dough thanks to the messy cutting… hahahaha.)
i used Baking Bites’ Crispy Almond Thins, sticking closely to the original in terms of procedure and ingredients, but i cut the sugar, butter and flour by quite a bit. i also only made half of the original recipe (but in hindsight i probably shouldn’t have, because my mum is obsessed and can’t stop eating them). i was immediately drawn to the recipe the moment i set eyes upon it, mainly because i love biscotti- it was one of those recipes that i know i’d make sooner rather than later.
crispy almond thins
makes 40 cookies.
100g plain flour
1/4 teaspoon sea salt
40g unsalted butter, room temperature
20g white sugar
30g brown sugar
1 large egg
1/2 teaspoon almond extract
60g sliced blanched almonds
mix together flour and sea salt.
in another bowl, cream together butter and sugars until light, using electric beater. beat in egg, 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 parchment, and shape into a rectangle (3 inches wide by 1 inch high). wrap well and chill for two hours.
line a baking tray with parchment.
using a sharp knife, cut dough into thin slices (recipe says 1/8 – 1/4 inch thick- the thinner the better) and place on the parchment.
180 degrees celsius, 12 minutes.*
*i actually baked it for 14 minutes, because the cookies appeared pale in my oven. when i took them out, they still seemed to need more time, so i flipped them over to the other side, and put them into the oven for another 10 minutes at 180 degrees celsius. that made them really crispy, just the way i like it!