1 Review

Excellent, excellent cookie! I halved the recipe. The dough is very sticky, but I managed to plop it onto a plastic wrap sheet, then shaped it into a square log. I froze it then used my chef's knife to cut cookies as thinly as possible and baked them on a silicone mat for exactly 12 minutes! Mine came out a nutty brown color, and very crisp and buttery. This is exactly what I was looking for, thank you so much for sharing this! They remind me of the European butter cookies you buy in tiny boxes! I'm so excited I can make this myself now!

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PKG December 13, 2009
Crispy Almond Butter Thins (Cookies)