Almond Thins


Michelle prepared some Almond Thins cookies for the Chinese New Year celebration at the South Arm Cooking Club for Seniors.

Almond-Thins-6

Michelle called it Monica’s Almond Thins. I guessed the recipe is from Monica. The Almond Thins are crispy and quite additive. They are great with a cup of tea.

Ingredients

  • 3 eggs
  • 1/2 cup sugar
  • 4 tablespoons all-purpose unbleached flour
  • 1 1/2 cups sliced almonds
  • orange rind from one orange

Almond-Thins-1

Source: this recipe is adapted from Monica


Instructions

Almond-Thins-2Preheat oven to 300F.

In a large mixing bowl, blend eggs and sugar.

Mix in flour, then add almonds.

Almond-Thins-3Divide mixture into 2 halves, lay thinly onto 2 baking sheets lined with parchment paper, use spatula to spread thinly and evenly.
Almond-Thins-4Bake 20 minutes or until golden. Remove from the oven.

Flip/overturn the whole sheet of cookie (like you would flip a pancake) to prepare to bake the other side.

Use a pair of scissors to cut into squares before it hardens.

Return to oven to bake for another 8 minutes or longer depending on how crispy you want them.

Almond-Thins-5Cool and serve.

Store in a paper bag or glass jar.

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