These candy-like cookies are ridiculous. Chewy and flavorful – a cure for a terminal sweet tooth.
At the end of most evening meals, Jack and I enjoy a piece of dark chocolate or a little something sweet with a cup of tea. I have a terrible sweet tooth that seems to be sated by this little habit. Thinking that I would bake more than I have been, we didn’t send out very much chocolate for our après dinner tradition. Now our chocolate is all gone – at least till the next Amazon order arrives via bush plane.
In these kinds of emergencies, my Williams-Sonoma Baking book always seems to save the day. It is a solid baking book with a number of foundational recipes that can be followed directly or easily adapted. I remembered a quick cookie recipe loaded with almonds that I hoped would do the trick. The authors of the recipe called these cookies Almond Crisps. Mine turned out beautifully flat and a bit lacy. They were pleasantly chewy, like a really satisfying caramel. I think this is due to the combination of sugar and brown sugar. Delicious. I adorned these cookies with a chocolate drizzle made from a few semi-sweet chips I had stashed in my pantry.
Our problem now is that three dozen of these cookies have up and disappeared!
Chewy Almond Thins
- ½ cup unsalted butter, room temperature
- 1 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup all purpose flour
- 1 tsp baking powder
- pinch salt
- ½ cup finely chopped almonds
- In the bowl of a stand mixer, cream butter.
- Add sugar and continue to beat until sugar and butter are well mixed.
- Add egg and vanilla into mixture. Mix on low speed until well mixed.
- Sift flour, baking powder, and salt together.
- Stir flour mixture into butter mixture.
- Stir in almonds.
- Preheat oven to 400 degrees F (200 degrees C).
- Line a baking sheet with parchment paper.
- Drop teaspoonfuls of batter onto prepared baking sheets. Space cookies about 2 inches apart. They will spread.
- Bake 5 minutes. Edges will be golden brown, but cookies will still be soft.
- Let cookies cool on baking sheet for exactly 5 minutes. Then remove to wire rack to finish cooling.
Looks good! Thanks for the recipe
You’re welcome! And thanks for reading!
LOVE this recipe and plan to make it today or tomorrow. Shared it as my pick for #RecipeOfTheDay on my social media today. Thanks so much!
Wow! Thank you, Kathryn Grace!
Came back to let you know I made the recipe. Turned out I was out of eggs so I decided to try a vegan version, using a flax egg and coconut oil in place of butter. I’ve had good luck with those in the past, but didn’t fare so well this time. I’ll have to try it using eggs and butter next time. The good news is, we have a candy-like treat that tastes wonderful! It’s just not crisp or cookie-like. Looking forward to trying it the other way!
Even when experiments don’t quite work out, it’s interesting seeing what can be done in the “kitchen-lab!”