Ingredients
Scale
- 2 large egg whites, room temperature
- 1/2 cup granulated sugar
- 4 tablespoons unsalted butter, melted and cooled
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups sliced (flaked) almonds
Instructions
- Preheat your oven to 325°F (165°C). Line two large baking sheets with parchment paper or silicone baking mats. Do not skip this step, as these cookies are thin and delicate; they will stick to an unlined pan. Set the trays aside while you prepare the batter.
- In a medium mixing bowl, whisk the egg whites and granulated sugar together until the mixture is frothy and the sugar begins to dissolve. Pour in the melted butter, vanilla extract, and almond extract. Whisk again until the liquids are fully combined and smooth.
- Sift the all-purpose flour and salt into the wet mixture. Use a spatula to gently fold the flour in until no white streaks remain. Avoid over-mixing, as you want to keep the batter light. Once the batter is smooth, fold in the sliced almonds carefully so you do not break the delicate flakes.
- Drop rounded teaspoons of the batter onto the prepared baking sheets, spacing them at least 2 inches apart. Use the back of a damp spoon or your fingertips to flatten each mound into a thin circle. The thinner you spread them, the crispier they will be. Aim for a single layer of almonds where possible.
- Place the sheets in the oven and bake for 12 to 15 minutes. Watch them closely toward the end of the baking time. The cookies are done when the edges are a deep golden brown and the centers are lightly tanned. If they look pale, they will be chewy rather than crispy.
- Remove the pans from the oven and let the cookies sit on the tray for at least 5 minutes. They will be soft when they first come out but will firm up and become crunchy as they cool. Once set, transfer them to a wire rack to cool completely before eating or storing.
- Cook Time: 25 minutes