Almond Thins

From real simple's facebook page feature of desserts -- life made easier, everyday!!

Heat oven to 350f.

Spread the almonds on a rimmed baking sheet and toast , tossing occasionally , until golden , 4 to 5 minutes.

Let cool.

In a food processor , pulse cup of the almonds with cup of the brown sugar until the almonds are finely ground.

Transfer to a medium bowl and stir in the flour , baking soda , and salt.

With an electric mixer , beat the butter and the remaining cup brown sugar at medium speed until creamy , about 2 minutes.

Add the egg , vanilla extract , and almond extract and beat to combine.

Reduce the mixer speed to low and gradually mix in the flour-nut mixture just until combined.

Gently fold in the remaining cup almonds.

Form the dough into two 12-by-1-inch logs.

Refrigerate , tightly wrapped , until firm , about 2 hours or up to 2 days.

Heat oven to 350 f with the racks in the upper and lower thirds.

Working with 1 log at a time , cut it into -inch slices and place the slices on 2 baking sheets , spacing them 2 inches apart.

Bake , rotating th.

slivered almonds, light brown sugar, all-purpose flour, baking soda, kosher salt, unsalted butter, egg, pure vanilla extract, almond extract