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