Toasted Almond Thins

  After seeing this recipe in three of Fine Cooking Cookie recipe magazines I finally tried it. Now I am not sure why I waited so long. 

  These were a little fussy to make, but so good. They do need to chill as do all refrigerator cookies. I left mine for three days as I got busy and then needed to let them warm up a little before slicing. 

  They are not your typical refrigerator cookies because they are patted into a rectangle shape instead of being rolled into a round log. Also the recipe calls for half cake flour, which gives them a light crisp texture that is a little harder to handle at first but so good. Note that the weight for both flours is the same, but the cup measurement is different.

  I did roughly chop the almonds which the recipe does not call for, but I was glad I did. Toast them before you chop them and you will find they are easier to chop. Slice the cookie dough with your sharpest long bladed knife. Straight down, not a sawing motion. A thin bladed knife works best.

Toasted Almond Thins

Yield 9 to 12 dozen (they are small size)

9 oz. (2 ¼ cups) slivered almonds, toasted, then coarsely chopped

4 ½ oz. (1 ¼ cups) cake flour

4 ½ oz. (1 cup) all purpose flour

½ lb. (1 cup) unsalted butter (if using salted omit salt from recipe)

 Softened at room temperature

10 oz. (2 ⅔ cups) confectioners” sugar

¾ teaspoon table salt

1 large egg at room temperature

  Blend the almonds and both flours in a small bowl; set aside.

  With your mixer beat the butter on medium speed until soft and creamy. Add the confectioners’ sugar and salt; mix on medium-low until thoroughly combined. Reduce speed to low and add the egg, mix until blended. Add the flour mixture; as soon as the dough comes together, stop the mixer. 

  Scrape the dough onto a large sheet of plastic wrap. Using the wrap to help shape the dough, gently press it into a single rectangle measuring about 4 ½ x 8 inches and about 1 ½ inches thick Wrap dough in plastic and refrigerate until firm, at least 3 hours.

  Heat oven to 400° (this was too hot in my oven) Line a baking sheet with parchment. Unwrap dough, trim edges. Cut lengthwise into three equal strips about 1 ½ inches wide. Slice each strip into ⅛ to ¼ inch thick cookies. Place on parchment and bake for 8 to 10 minutes until golden brown on edges. Cool on pan on rack until they are easy to handle then cool completely on rack.