Belgian Almond Thin Cookies Recipe

I fell for a deceptively plain Crispy Almond Cookies recipe that yields wafer-thin, delicate, ultra-crispy rounds with a subtle buttery note and a restrained sweetness that begs further explanation.

I love tiny food mysteries and these Belgian Almond Thin Cookies are one. They look almost plain but they snap with a paper thin crunch, the kind that makes you stop mid-chew and wonder how so much rich flavor can hide in something so light.

I use egg whites and thinly sliced blanched almonds to keep them ethereal yet oddly addictive. I call them Crispy Almond Cookies when I’m showing friends, and they fit right into my quiet obsession with Belgian Cookies, the ones that seem simple but keep pulling you back for another bite.

Ingredients

• Egg whites: Light protein, help thin crisp texture, low calories, can be a bit drying.
• Sugar: Pure sweetness, adds crunch when caramelized, mostly carbs, not very nutritious.
• Flour: Gives structure and chew, adds carbohydrates and a little protein, mild taste.
• Butter: Rich, adds flavor and tender crisp edges, mostly fat, calorie dense though.
• Vanilla: Tiny amount boosts aroma and sweetness, almost no nutrients, smells warm.
• Almonds: Provide healthy fats, protein and fiber, give crunch and a toasty almond flavor.
• Sea salt: Small pinch enhances sweetness and balances flavors, adds trace minerals, not salty.

Ingredient Quantities

• 2 large egg whites (about 60 g)
• 1/2 cup (100 g) granulated sugar
• 1/3 cup (40 g) all purpose flour
• 4 tbsp (60 g) unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup (90 g) thinly sliced blanched almonds
• 1/8 tsp fine sea salt

How to Make this

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat and have a wire rack ready.

2. If you like a nuttier flavor, toast the 1 cup thinly sliced blanched almonds in a dry skillet over medium heat for 2 to 3 minutes until fragrant, then let them cool.

3. In a medium bowl whisk 2 large egg whites with 1/2 cup (100 g) granulated sugar and 1/8 tsp fine sea salt until the sugar is dissolved and the mix is frothy but not stiff, you can rub a little between your fingers to check for graininess.

4. Stir in 1/3 cup (40 g) all purpose flour until just combined, dont overmix.

5. Add 4 tbsp (60 g) melted unsalted butter that has cooled a bit and 1 tsp vanilla extract, fold gently to make a thin batter.

6. Fold in the cooled sliced almonds so they are distributed evenly, the batter should be wet and spreadable not thick.

7. Drop about 1 teaspoon of batter onto the prepared sheet and immediately spread it very thin with the back of the spoon to about
2.5 to 3 inches across, leave plenty of space between cookies because they spread.

8. Bake on the center rack for 6 to 10 minutes until edges are deep golden and centers are pale, watch closely cause they can go from perfect to burnt fast; rotate the sheet halfway if your oven is uneven.

9. Right when they come out of the oven flatten any domed cookies with a spatula if you want perfectly flat thins, or lift them carefully with a thin spatula and drape over a rolling pin to make a curved cracker shape, then let cool completely on a wire rack to crisp up.

10. Store completely cooled cookies in an airtight container layered with parchment paper at room temperature for up to 3 days, they lose crispness if exposed to moisture.

Equipment Needed

1. Oven set to 350°F (175°C)
2. Baking sheet lined with parchment paper or a silicone mat
3. Wire cooling rack
4. Small dry skillet for toasting almonds
5. Medium mixing bowl
6. Whisk
7. Measuring cups, spoons and a kitchen scale (handy for the weights)
8. Teaspoon plus a small spoon or thin spatula to spread the batter and lift cookies
9. Small saucepan or microwave-safe bowl to melt butter, and an airtight container for storing the cookies

FAQ

Belgian Almond Thin Cookies Recipe Substitutions and Variations

• Egg whites: swap the 2 large whites (about 60 g) for 1/4 cup (60 ml) aquafaba (chickpea liquid). Whip it like egg whites, vegan friendly, may be a tad less stable but works great.
• Granulated sugar: use 1/2 cup superfine (caster) sugar for identical texture, or 1/2 cup coconut sugar 1:1 for a caramel note and darker color.
• All purpose flour: replace 40 g AP with 40 g cake flour for a lighter, more delicate crisp. If you need gluten free, use 40 g of a 1:1 GF baking blend, cookies might be a bit more fragile.
• Unsalted butter: swap 60 g melted butter with 60 g melted coconut oil or 60 g melted ghee, same weight. Coconut oil gives a slight coconut taste, ghee adds a nutty richness.

Pro Tips

1. Use superfine or caster sugar and room temp egg whites so the sugar really dissolves, rub a little between your fingers to check for grittiness. If the sugar still feels gritty after a minute of whisking keep going, or warm the melted butter a bit more before adding so it blends without cooking the eggs, you don’t want scrambled bits.

2. Toast the almonds for extra flavor but let them cool completely before folding them in, otherwise they’ll release oil and make the batter go greasy. If you want them extra toasty toss them in the oven for a minute or two but watch them cause they burn fast.

3. For uniform size use a teaspoon or small cookie scoop and spread immediately to about 2.5 to 3 inches using the back of the spoon or a small offset spatula, and put a circle template under the parchment if you care about looks. Also keep an eye on the oven, these go from perfect to burnt real quick, an oven thermometer and rotating the sheet halfway helps a lot.

4. If you want flat thins flatten domes right out of the oven with a spatula, or for a pretty curl lift while pliable and drape over a rolling pin. Store completely cooled cookies in an airtight container with sheets of parchment between layers to keep them crisp, they’ll get soggy fast if left out exposed to moisture.