Almond Thins

Almond Thins

Violet Gibbons 0

"Thin and delicate, these are perfect for everything from formal parties to your morning coffee."

Ingredients 32 m {{adjustedServings}} servings 61 cals

Serving size has been adjusted!

Original recipe yields 72 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 61 kcal
  • 3%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 5.6g
  • 2%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (175 degrees C).
  2. In a medium bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and beat until smooth. Sift together the flour and salt and slowly stir into butter mixture until just blended.
  3. Divide batter in half and place each half on in the center of two ungreased, flat-sided cookie sheets. Dip a spatula in warm water and spread batter to cover the entire baking sheet, making sure batter is spread evenly. Sprinkle almonds and press gently into dough.
  4. Bake each sheet about 12 minutes, or until edges are lightly browned. Cut hot cookies into 2-inch squares. Return to oven and bake until lightly golden... about 5 minutes. Watch carefully to prevent over baking.
  5. Remove from oven to a wire rack. Slide spatula under cookies to loosen. Cool completely on cookie sheets. Store in airtight containers with waxed paper between layers.
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Reviews 13

  1. 17 Ratings


After finishing a batch of greasy cookies that had 3/4 c of butter, I was reluctant to put the whole cup of butter into this recipe. I used only 3/4 c and they came out very good. My batter was not spreadable at all, that may be from cutting back on the butter. I flattened the dough between parchment paper (on the bottom) and wax paper on the top and used a rolling pin. Then I just peeled off the wax paper, transferred the batter on parchment paper to a cookie sheet, sprinkled the almonds and baked it all. This is such an elegant looking cookie for the amount of effort that it takes. "It's not a cookie, it's an almond thin." Thanks for a keeper!


These cookies taste great! They are not spreadable though, so I placed the dough in between sheets of parchment paper and smoothed out with my hands. Then lifted the top sheet and placed almonds on dough and pressed them into the dough with the top sheet. Then all I had to do was slide the bottom sheet with the dough onto the cookie sheet and bake! They are WONDERFUL!


The main thing about this recipe is that it tastes wonderful. The problem is in the baking. I chilled the dough for 30 minutes in the freezer. The dough is too sticky unless you chill it. Then I took a melon baller and scouped a small ball of dough. After that I took a glass with a flat bottom, dipped it in water and squished the ball flat, twisting to release from dough. After that I baked for 25 minutes until they were light golden brown. The orginal timing wasn't nearly enough but I am not sure if that is because of my oven or not. Also be CERTAIN to use parchment paper!