Thin, Crisp Almond Cookies |
|
 |
Prep Time: 240 Minutes Cook Time: 16 Minutes |
Ready In: 256 Minutes Servings: 6 |
|
Very thin and especially crisp. The dough must be chilled at least 4 hours prior to baking or it can be made a day ahead and refrigerated overnight. Turbinado sugar, like brown sugar but paler and dryer, gives these cookies a golden color and crunch and can be found in the baking aisle of most supermarkets. Adapted from Sweet Miniatures . Ingredients:
1/2 cup unsalted butter (cut up) |
1 1/3 cups turbinado sugar |
1/2 teaspoon ground cinnamon |
1/3 cup water |
2 1/3 cups flour |
1/4 teaspoon baking soda |
1 cup almonds (sliced) |
Directions:
1. Cover a baking sheet with plastic wrap (or line a 6 x9 glass baking dish with plastic wrap).
2. In a medium saucepan over low heat, stir the butter, sugar, cinnamon and water until the butter mrlts; don't let it boil.
3. Most of the sugar will 'not' be disolved.
4. Remove the pan from the heat.
5. Stir in the flour, baking soda and almonds. Mix well.
6. Cool 5 minutes.
7. On the sheet covered with plastic wrap, shape the dough into a 5 x8 rectangle that is 1 high, rounding out the edges and corners slightly - OR - press the dough into a 6 x9 dish.
8. Cover with more plastic wrap and chill at least 4 hours or overnight.
9. Set the oven at 325°.
10. Line two baking sheets with parchment paper.
11. Lift the block of dough from the baking sheet (or dish).
12. Set it on a cutting board, discarding the plastic wrap.
13. Using a long, sharp knife, slice the dough crosswise into rectangles as thin as a coin.
14. Space the cookies on a bakiing sheet about 1/2 apart.
15. Bake for 8 minutes, until the cookies feel slightly firm and the undersides are golden brown.
16. With a wide spatula, turn the cookies over and bake 8 minutes more.
17. Leave the cookies on the sheet to cool for 5 minutes.
18. Transfer to a wire rack to cool completely.
19. Store in an airtight container.
|
|