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.