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Crispy Almond Butter Thins (Cookies)

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“Crispy, buttery and so delicious! -- plan ahead the dough needs to chill for a minimum of 3 hours or up to 3 days --- the success of this cookie will depend on the quality of butter that you use so purchase the best! Since the dough is very thick I suggest to use a stand mixer for mixing --- for *CHRISTMAS* coat in coloured sugar, also haven't tried it as yet but I plan on adding in some finely chopped candied maraschino cherries or dried fruit to the cookie batter for Christmas, so you might want to give that a try! --- servings is only estimated.”
3hrs 15mins

Ingredients Nutrition

  • 2 cups butter, room temperature (1-pound butter, no substitutes please!)
  • 2 cups white sugar (for a sweeter cookie increase sugar slightly)
  • 2 -3 teaspoons almond extract
  • 2 large egg yolks
  • 12 teaspoon salt
  • 2 cups all-purpose flour
  • sugar, for coating (optional)


  1. Using a heavy duty stand mixer cream butter with sugar and almond extract on medium speed until well combined (about 5 minutes or until no sugar granules should remain).
  2. Beat in egg yolks until combined.
  3. In a small bowl combine the flour with salt until combined; add to the creamed mixture and mix on low speed until combined.
  4. Remove to a surface and work the dough using with clean hands until smooth.
  5. Divide the dough evenly in half.
  6. Shape into two logs, wrap in waxed paper or plastic wrap and chill for minimum 3 hours or until very hard.
  7. Set oven to 350°F.
  8. Set oven rack to second-lowest position.
  9. Unwrap the dough log then slice into about 1/4-inch slices (the thinner that you slice these the crispier they will be when they bake).
  10. Place onto lightly greased baking sheet.
  11. Bake until lightly browned around the edges (about 12-15 minutes, the cookies will not be crispy if you under bake them).
  12. Cool slightly on baking sheet (the cookies will harden even more upon sitting) then coat in sugar.

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