Almond Thins

Total Time: 2 hrs 24 mins Preparation Time: 2 hrs 15 mins Cook Time: 9 mins

Ingredients

• Servings: 84
• 1 cup slivered almonds
• 1 cup light brown sugar
• 2 cups all-purpose flour, spooned and leveled
• 3/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 12 tablespoons unsalted butter, at room temperature (1 1/2 sticks)
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 3/4 teaspoon almond extract

Recipe

• 1 heat oven to 350°f
• 2 spread the almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, 4 to 5 minutes; let cool. (or, toast on the stove top in an iron skillet ~ stir constantly til golden. be careful not to burn them!).
• 3 in a food processor, pulse ½ cup of the almonds with ½ cup of the brown sugar until the almonds are finely ground. transfer to a medium bowl and stir in the flour, baking soda, and salt.
• 4 with an electric mixer, beat the butter and the remaining ½ cup brown sugar at medium speed until creamy, about 2 minutes. add the egg, vanilla extract, and almond extract and beat to combine. reduce the mixer speed to low and gradually mix in the flour-nut mixture just until combined (do not overmix). gently fold in the remaining ½ cup almonds.
• 5 form the dough into two 12-by-1½-inch logs. refrigerate, tightly wrapped, until firm, about 2 hours or up to 2 days.
• 6 heat oven to 350° f with the racks in the upper and lower thirds. working with 1 log at a time (keep the other chilled), cut it into ¼-inch slices and place the slices on 2 baking sheets, spacing them 2 inches apart. bake, rotating the baking sheets halfway through, until golden, 9 to 11 minutes. transfer to a wire rack to cool.
• 7 keep the cookies at room temperature in an airtight container for up to 5 days.