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Dutch Almond Thins

Senior Editor Sue Hoss from Cuisine at Home Magazine joined Mary Ann in the studio to show off these simple, but delicious treats. The thin-as-potato-chip Dutch almond cookies are made in an unusual way, on the underside of a baking sheet. They are partially baked, then scored into diamond shapes; they are delicious on their own or as an accompaniment to sorbet or gelato.

Makes 3 Dozen


1 stick unsalted butter, softened

1/2 cup sugar

1 teaspoon almond or vanilla extract

1 cup unbleached all purpose flour

2 tablespoons milk

1/2 teaspoon salt

1 cup sliced almonds


Preheat the oven to 350°F.

In a bowl, cream the butter, sugar and extract until light and fluffy.  Add the flour, milk and salt; mix just to blend.

Spoon and spread the dough onto the back of a baking sheet or jellyroll pan with an offset spatula dipped in hot water.  Clean the blade and dip in water as needed to spread a thin, even layer; try to stay away from the edge of the pan.

Sprinkle the almonds evenly over the batter, pressing them with your hands to adhere.  Bake until the edges turn golden brown and the dough is set but the center is still pale, about 18 minutes.  If the dough drips down the sides, do not worry; you will trim the cookies later.

Remove the pan from the oven; while still hot, use a pizza wheel or small sharp knife to trim the outside edges evenly; cut crosswise into 2-inch wide strips.  Then cut diagonally into 2-inch wide diamonds.

Return the pan to the oven and bake 5 to 10 minutes longer, or until golden brown.  Carefully transfer the cookies while hot to a cooling rack.

This recipe can be doubled and divided between two pans.  The cookies freeze well for a couple of months if well wrapped.


This recipe is featured on show 1809, Almond Cookies – Biscotti di Mandorle.



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