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Chocolate-Dipped Almond Thins

  • Servings: 26

Loaded with almonds, these thin cookies develop a happy crunch as they bake in the oven. Line your cookie sheets with parchment paper and your cookies will bake more evenly and turn out golden brown every time. Plus, they’ll be easy to remove from the parchment paper without breaking, so your delicious creations won't crumble. A coating of chocolate makes these treats totally irresistible.

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  • 2 egg whites
  • 1/2 cup very finely chopped toasted almonds and/or pecans
  • 3 tablespoons butter, melted
  • 1/2 teaspoon vanilla
  • 1/2 cup sugar
  • 1/2 cup flour
  • 4 ounces semisweet or dark chocolate, melted
  • Parchment paper


Step 1

In a medium bowl let egg whites stand at room temperature for 30 minutes.

Step 2

Preheat oven to 375 degrees F. Line large cookie sheets with parchment paper. In a small bowl combine almonds, butter, and vanilla; set aside.

Step 3

Beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, beating on high speed until stiff peaks form (tips stand straight). Fold in about half of the flour. Gently stir in almond mixture. Fold in the remaining flour until thoroughly combined.

Step 4

For each cookie, drop 1 level tablespoon of the batter onto prepared cookie sheets, leaving 2 inches between mounds. Using the back of a spoon, spread each mound into a 2-inch circle. If necessary, coat the back of the spoon with nonstick cooking spray to prevent sticking.

Step 5

Bake for 6 to 8 minutes or until cookies are just golden brown around edges and centers are set. Cool cookies completely on cookie sheets; lift cookies off parchment paper and place on wire racks.

Step 6

Dip each cookie halfway into melted chocolate. Use a thin metal spatula to scrape chocolate to a thin, even layer on the cookie. Place cookie on a parchment paper-lined cookie sheet and let stand until chocolate is set (if necessary, place cookies in the refrigerator to set the chocolate). To store, place cookies in single layers between parchment paper in an airtight container. Cover and seal. Store in the refrigerator for up to 3 days. Makes about 26 (1 cookie each) servings.

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