Toasted Almond Butter Thins Recipe

If the dough starts to get too soft as you cut the cookies, stick it in the freezer to firm it up.

Ingredients

9 ounces (2-1/4 cups) toasted almonds

4-1/2 ounces (1-1/4 cups) cake flour

4-1/2 ounces (1 cup) all-purpose flour

8 oz (16 tbsp.) Unsalted butter, softened to room temperature

C. 4.3 teaspoon table salt

10 ounces (2-2/3 cups) confectioners 'sugar'

1 large egg, at room temperature

Directions

1. Mix the almonds and flour both affected. With paddle in an electric blender (or regular beaters) cream the butter at medium speed until melted soft and creamy, but not. Add salt and sugar and mix on medium speed-low until well blended, about 5 minutes, scraping bowl as needed. Reduce speed to low and add egg, mix until well blended. Add the flour mixture as soon as the dough forms a ball, stop the mixer. Scrape the dough onto a large piece of plastic wrap. Use the envelope shape and protect the dough, gently press into a rectangle that is approximately 4-1/2 x 8 inches and about 1-1/2 inches thick. Wrap in plastic and refrigerate until dough is firm enough to slice, at least 3 hours.

2. Preheat oven to 400 degrees F. Line baking sheet. Open the dough, cut edges and cut into three 1-1/2-inch-square registers. Slice each log on the plaza between the cookies, 1 / 8 and 1 / 4 inch thick. Lay the squares of 1 / 2 inch apart on parchment paper. Bake until lightly golden on edges, about 8 minutes, rotating sheets halfway through. Cool on pan until cool enough to handle (about 10 minutes) and then transfer cookies to rack.