Almond Cookies

Tomoko Wilson
Printable recipe

Video instructions:

This recipe yields 5 to 6 sheets of cookies that measure about 7x10" each.

Instructions:

Beat by hand (an electric blender will cause bubbles):
  3 eggs


Add and mix thoroughly:
  3/4 cup (150 grams) sugar
1/2 cup (65 grams) cake flour
1 teaspoon vanilla extract

Using a spatula, gently fold in:
  8 oz. (about 200 grams) sliced almonds


Cover and store in the refrigerator for about a 1/2 hour. Place a piece of aluminum foil on a cookie sheet and apply salad oil generously to the surface with a piece of paper towel. Alternately, you can use parchment paper or a silicone baking sheet. Start placing tablespoonfuls of cookie dough on your baking surface, placing each 2 inches apart. Keep in mind that this recipe yields about 5 to 6 sheets of cookies, so you will not be able to fit all the dough on one sheet. If you want, you can refrigerate that extra dough and bake it the next day.
 

Flatten as evenly and thinly as you can with a spatula so that the almond slices are one layer thick, if possible.
 

Bake at 250° to 270°F (121°C) for 20 to 30 minutes or until golden brown. If the cookie is baked unevenly, like this photo below, break off the crispy parts and put the unbaked parts back into the oven and bake longer until it turns brown. This tends to happen if the cookie dough was not spread evenly enough or if the temperature inside the oven is not even.
 

Remove the cookie from the cookie sheet and place it on a flat and cool surface. When the cookie is cool and hardened, peel off the foil. The foil should come off easily if you applied enough salad oil.
 

A very thin cookie



Thanks for your recipe, Tomoko!