Almond Thins

Title: Almond Thins
Subject: all-purpose flour; butter; margarine; sugar; egg; almond extract; salt; sliced natural almonds; water
Description: ALMOND THINS

Almond Thins

PREP 30 minutes plus cooling
BAKE about 20 minutes
MAKES 4 dozen cookies

2 cups all-purpose flour
³⁄₄ cup cold butter or margarine
(1½ sticks), cut up
¹⁄₃ cup plus 2 tablespoons sugar
1 large egg, separated
1 teaspoon almond extract
¹⁄₈ teaspoon salt
³⁄₄ cup sliced natural almonds

1. Preheat oven to 375°F. In food
processor, with knife blade attached,
blend flour, butter, and ¹⁄₃ cup sug-
ar just until mixture forms coarse
crumbs. Add egg yolk, almond ex-
tract, and 2 tablespoons water, and
blend until mixture just begins to
form a ball (do not overmix).
2. With hand, press dough onto bot-
tom of 15½" by 10½" jelly-roll pan.
For easier spreading, place sheet of
plastic wrap over dough and smooth
dough evenly over bottom of pan. (To
help make an even layer, use bottom
of 8- or 9-inch square pan to press
dough.) Discard plastic wrap.

Back:
3. In cup, with fork, beat egg
white and salt; brush some over
dough. Top dough with almonds;
sprinkle with remaining 2 table-
spoons sugar.
4. With knife, gently cut dough
lengthwise into 6 strips, then cut
each strip crosswise into 8 bars.
5. Bake cookies about 20 minutes or
until golden. Transfer cookies in pan
to wire rack to cool 5 minutes. While
cookies are still warm, cut cookies
again following cut marks. Cool
cookies completely in pan.

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# Almond Thins

## Ingredients

- 2 cups all-purpose flour
- 3/4 cup cold butter or margarine (1 1/2 sticks), cut up
- 1/3 cup plus 2 tablespoons sugar
- 1 large egg, separated
- 1 tsp almond extract
- 1/8 tsp salt
- 3/4 cup sliced natural almonds

## Instructions

1. Preheat oven to 375°F. In food processor, with knife blade attached, blend flour, butter, and 1/3 cup sugar just until mixture forms coarse crumbs. Add egg yolk, almond extract, and 2 tablespoons water, and blend until mixture just begins to form a ball (do not overmix).
2. With hand, press dough onto bottom of 15 1/2" by 10 1/2" jelly-roll pan. For easier spreading, place sheet of plastic wrap over dough and smooth dough evenly over bottom of pan. (To help make an even layer, use bottom of 8- or 9-inch square pan to press dough.) Discard plastic wrap.
3. In cup, with fork, beat egg white and salt; brush some over dough. Top dough with almonds; sprinkle with remaining 2 tablespoons sugar.
4. With knife, gently cut dough lengthwise into 6 strips, then cut each strip crosswise into 8 bars.
5. Bake cookies about 20 minutes or until golden. Transfer cookies in pan to wire rack to cool 5 minutes. While cookies are still warm, cut cookies again following cut marks. Cool cookies completely in pan.
Source: RCA0004 - Vintage Handwritten Recipes 3x5 Index Cards Grandma Grannycore Cottagecore (eBay)
Date: 1950s
Rights: Personal/Family
Format: Clipped recipe
Identifier: RCA0004-20260522-0011
Coverage: Florida, US