Chocolate Almond Thins Chocolate Almond Thins

Author: Canadian Living

These crisp triangles are elegant and not at all difficult to make. You can dip the cookies in white chocolate and drizzle them with bittersweet chocolate.

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: December 2003



Line rimless baking sheet with parchment paper. Draw 9-inch (23 cm) circle on paper; turn paper over. Set aside.

In saucepan, melt butter over medium-low heat. Add sugar, flour, egg white and liqueur; stir until smooth. Stir in almonds. Spread evenly over circle. Bake in centre of 325°F (160°C) oven until pale golden in centre and darker on edge, about 20 minutes. Let cool on rack for 5 minutes.

Transfer to cutting board. With sharp knife, cut into 16 wedges; return to baking sheet. Let cool on sheet on rack until crisp and firm, about 30 minutes.

Line rimmed baking sheet with waxed paper; set aside.

Meanwhile, in bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate with 1 tsp (5 mL) of the shortening. Dip wide end of cookies 2 inches (5 cm) into chocolate; place on prepared sheet. Refrigerate until set, 20 minutes.

In clean bowl, melt white chocolate with remaining shortening; drizzle over bittersweet chocolate. Refrigerate until firm. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 5 days).

Nutritional facts <b>Per cookie:</b> about

  • Sodium 10 mg
  • Protein 2 g
  • Calories 100.0
  • Total fat 7 g
  • Cholesterol 1 mg
  • Saturated fat 3 g
  • Total carbohydrate 9 g


  • Iron 5.0
  • Folate 2.0
  • Calcium 2.0
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Chocolate Almond Thins