Thin and Crispy Almond Cookies are delicate, buttery treats with golden edges and a light crunch in every bite. These cookies are perfect for almond lovers and make an elegant pairing with coffee, tea, or as a simple yet sophisticated dessert.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

unsalted butter (softened)granulated sugarsaltvanilla extractegg whitesall-purpose floursliced almonds (toasted if desired)

directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

In a bowl, cream softened butter and sugar together until light and smooth.

Add vanilla extract and salt, then mix in egg whites one at a time until fully incorporated.

Gradually add flour, mixing just until a soft batter forms.

Fold in sliced almonds gently.

Drop small spoonfuls of batter onto the prepared baking sheets, leaving ample space between each.

Use the back of a spoon or spatula to gently flatten each scoop into a thin circle.

Bake for 10–12 minutes, or until the edges are golden brown and the centers are set.

Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe yields about 30 cookies.Preparation time: 10 minutesBaking time: 10–12 minutesCooling time: 10 minutesTotal time: 30–35 minutes

Variations

Add a pinch of cinnamon or nutmeg for warm spice.

Dip the cooled cookies halfway in melted dark chocolate.

Replace vanilla with almond extract for a more intense almond flavor.

Use brown sugar instead of white for a deeper caramel note.

Top with a sprinkle of sea salt before baking for a sweet-salty combo.

storage/reheating

Store in an airtight container at room temperature for up to 5 days.To maintain crispness, avoid storing in humid environments.Not suitable for reheating—best enjoyed as-is.

FAQs

Can I use whole almonds instead of sliced?

Sliced almonds are best for texture and even baking, but finely chopped whole almonds can work.

Why did my cookies spread too much?

Make sure your butter isn’t overly melted and don’t overcrowd the baking sheet.

Can I freeze the dough?

Yes, scoop onto trays, freeze until solid, then store in freezer bags. Bake from frozen, adding 1–2 minutes.

Are these gluten-free?

Use a 1:1 gluten-free flour substitute to make them gluten-free.

Can I make these without eggs?

Try using aquafaba (chickpea brine) as an egg white substitute.

Can I toast the almonds?

Yes, toasting enhances the nutty flavor and adds crunch.

What’s the texture like?

They are light, crispy, and slightly chewy at the center when fresh.

Can I make them larger?

Yes, just adjust baking time to ensure even crisping.

Can I use almond flour?

No, almond flour will change the texture and result in a softer cookie.

Do they pair well with drinks?

Yes, they’re perfect with tea, espresso, or dessert wine.

Conclusion

Thin and Crispy Almond Cookies are a delightful treat for any occasion—simple, elegant, and bursting with nutty flavor and crunch. With minimal ingredients and quick prep, they’re a go-to cookie that looks impressive and tastes even better.