Thin, Crisp Almond Cookies

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READY IN: 4hrs 16mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cover a baking sheet with plastic wrap (or line a 6"x9" glass baking dish with plastic wrap).
  • In a medium saucepan over low heat, stir the butter, sugar, cinnamon and water until the butter mrlts; don't let it boil.
  • Most of the sugar will 'not' be disolved.
  • Remove the pan from the heat.
  • Stir in the flour, baking soda and almonds. Mix well.
  • Cool 5 minutes.
  • On the sheet covered with plastic wrap, shape the dough into a 5"x8" rectangle that is 1" high, rounding out the edges and corners slightly - OR - press the dough into a 6"x9" dish.
  • Cover with more plastic wrap and chill at least 4 hours or overnight.
  • Set the oven at 325°.
  • Line two baking sheets with parchment paper.
  • Lift the block of dough from the baking sheet (or dish).
  • Set it on a cutting board, discarding the plastic wrap.
  • Using a long, sharp knife, slice the dough crosswise into rectangles as thin as a coin.
  • Space the cookies on a bakiing sheet about 1/2" apart.
  • Bake for 8 minutes, until the cookies feel slightly firm and the undersides are golden brown.
  • With a wide spatula, turn the cookies over and bake 8 minutes more.
  • Leave the cookies on the sheet to cool for 5 minutes.
  • Transfer to a wire rack to cool completely.
  • Store in an airtight container.
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