Almond Thins Recipe (US Standard)

One of the most popular and original recipes on Recipe Mama has to be the almond thins. I learned of this secret recipe on one of my many culinary travels to Asia and obtained it in metric measurements, much to the chagrin of our American readers. Well no longer! I have finally tested and verified the conversions from metric to US standard for the original crispy thin almond cookie recipe on a fresh batch of almond thins which I am munching on as I type this very moment! Final verdict: just as delicious!

almond thins recipeHere is the long-awaited ingredients list:

  • 1 cup powdered sugar
  • 3.3 tbsp low gluten flour
  • 2 tbsp high gluten flour
  • 4 tbsp butter, melted
  • 3 egg whites
  • 1 cup almonds, sliced


  1. Pre-heat oven to 300°F.
  2. Sift powdered sugar, high gluten flour, and low gluten flour together into a mixing bowl.
  3. Melt the butter in a microwave and pour into mixing bowl.
  4. Separate egg whites into mixing bowl.
  5. Stir the contents of the mixing bowl.
  6. Add sliced almonds to the bowl and mix.
  7. Optional bonus tip: If you want an easier time spreading, keep the bowl in the refrigerator for 30 min to help it solidify a bit. This makes spreading easier. Don’t wait too long, though, as the butter will harden!
  8. Spread the mixture as thinly as possible on as many buttered baking pans as necessary (this is usually two for me). The general rule of thumb is not to have almonds stacked, but rather to have them just overlapping each other. Don’t spread it too thin either, there should be no gaps as well.
  9. Put them in the oven and bake for 30 min.
  10. After baking allow cookies to cool for 15 min. and cut them into cookie-sized pieces with a pizza cutter.

Yield: Approx. 40 pieces