I'm starting to see a pattern here.  I promise it was completely unintentional, but there's just something about these thin, crisp cookies that I can't seem to get enough of! These cookies remind me a little of biscotti, but felt significantly easier to make.  Like yesterday's cookie recipe, this is a slice-and-bake cookie.   And also like yesterday, this one is filled with nuts - almonds this time. You'll have to plan a little ahead with these, as they need at least 2 hrs to chill before baking. Mix up the dough now, and then slice and bake tomorrow (or as needed if you freeze it!) for some freshly baked cookies to go with your early morning hot cocoa. (Am I the only one that does that in the winter?)

I paired these with a dark chocolate, and tried dipping them as well as drizzling it on, and left some plain.  I honestly can't say which I like best.  They're not too sweet, and have just the right amount of almond to be noticeable, but not overpowering.  Just be careful not to eat too many!

Almond Thins

• 1/2 c. salted butter, at room temperature
• 1/2 c. dark brown sugar
• 1/2 c. granulated sugar
• 2 eggs
• 1/2 tsp almond extract
• 2 1/4 c. flour
• 1/4 tsp salt
• 1 1/2 c. sliced almonds

In the bowl of an electric mixer, cream together butter and sugars.  Mix in the eggs and extract and beat about 2 minutes.

Sift in the flour and salt.  Mix on low until just incorporated.  Add in the sliced almonds.  I started by mixing these in with the electric mixer, but switched to kneading it in by hand to make sure all the nuts were evenly distributed.

Place dough on a large piece of parchment or plastic wrap and shape into a long rectangle, about 3 inches wide by 1 inch high.  Wrap well and chill for 2 hrs or overnight.

Preheat oven to 350 degrees F.  Prepare baking sheet with parchment or silicone baking mats.  Set aside.

Unwrap dough and place on a cutting board.  Using your sharpest knife, divide dough into three shorter rectangles, and return two to the refrigerator - it cuts much better when super cold.  Slice the remaining dough as thinly as you can and place on baking sheet.  Keep it uniform, so they all bake the same, and don't go any thicker than 1/8."

Bake at 350 for 10-12 minutes, until cookies are just beginning to brown.  Remove to a wire rack to cool completely.



>Optional<
At the last minute I decided to dip some of my cookies in chocolate.  I melted 1 cup of my favorite dark chocolate with 2-3 Tablespoons of salted butter (I honestly just took a chunk that looked about right!). This was enough for maybe half of the cookies I had left once they were all baked... I may have been snacking.....

Dip half of your cookie in the melted chocolate and place on parchment paper to set. You can also put the chocolate in a small baggie and cut a tiny hole in the end to drizzle chocolate over the cookies.