Homemade Jules Destrooper Almond Thins

20130912-130309.jpg I was babysitting the other day and stumbled upon a yummy looking treat in the pantry: Jules Destrooper Almond Thins. I tried one and then another, and then I ate half the package. Oops! The packages are small, okay! Anyway, I knew found my next baking experiment and for two reasons. First, like anything, it’s more economical to make a homemade Almond Thins recipe than buy prepackaged. Secondly, I had to replenish the package of Jules Destrooper Almond Thins that I wiped out!

    I used only the ingredients listed on Jules Destrooper Almond Thins for this recipe (Wheat flour, brown sugar, butter, almonds, milk, salt, and baking soda). Also, the Jules Destrooper Almond Thins package shows the percentage of two of its ingredients: 13% butter and 10% almonds. I used that information to base the batter on so as to maintain those ratios in my Jules Destrooper Almond Thins recipe. I tried four different baking techniques which all resulted in different textures, one of which tastes just like a true Jules Destrooper Almond Thin, thus the technique for which I provide instructions!

Makes ~30 Almond Thins


1/2 cup (1 stick) unsalted butter, room temp
1 1/2 cups (9 oz) packed brown sugar
1/4 tsp salt
1/2 tsp baking powder
1 3/4 cups flour (I used 3/4 cup (3.7 oz) whole wheat and 1 cup (4.8 oz) all purpose)
1/3 cup milk (I used almond milk)
1/2 cup sliced almonds

Directions (with photos below)

With an electric mixer, combine butter and brown sugar until smooth. Incorporate salt and baking powder, followed by alternating flour and almond milk. Stir in sliced almonds. The batter should be pretty thick. Using a rubber spatula, scrape batter into a small rectangular baking dish lined with parchment paper (vital). The width & length of the baking dish you use will determine the depth, width, and length of your almond thins. For a true Jules Destrooper Almond Thin, freeze the batter for at least three hours, or overnight (preferred).

Jules Destrooper Almond Thins recipe assembly:
Preheat oven to 350F. Line a cookie sheet with parchment paper (NOT a silpat, that didn’t work). Remove batter from freezer and use a large sharp knife to cut thin slices (aim for 1/8 inch thick). Place each slice about 2 inches apart on the baking sheet, bake for 12-13 minutes. (If you were able to slice them very thinly, 12 minutes should be good, but you may need a little extra cooking time to get it nice and crispy). This will yield results of the third one to the right in the photo below (next to the cookie shaped one). Slide parchment paper off baking sheet to prevent almond thins from continuing to bake on the hot pan. Let cool completely, then store in an airtight container. ENJOY!! :)
Top: Almond Thin (trader joe’s brand).
Other baking techniques:
Left to right: 1. Refrigerated batter overnight & baked for 10 mins. This yielded a crispy outside but chewy and soft in the middle. 2. Froze batter overnight & baked for 10 minutes, then flipped and baked for 5 more minutes. This yielded too crispy results. 3. True Jules Destrooper Almond Thin texture: crispy throughout but not overdone! Froze batter overnight and baked for 12-13 minutes. 4. Froze batter overnight, used a cookie dough scoop and baked for 15 minutes. This yielded mostly chewy cookies and sort of a weird flavor.



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15 Responses to Homemade Jules Destrooper Almond Thins

  1. Anonymous says:

    Hi Emma, do you have weights for the ingredients? I’d rather weigh because I’m never sure if I’m measuring the flour correctly…thank you for the recipe!

  2. Emily says:

    Hi Emma, do you have weights for the ingredients? I’d rather weigh because I’m never sure if I’m measuring the flour correctly…thank you for the recipe!

    • Emma Butler says:

      Hi Emily!

      I don’t have the weight off the top of my head but I can let you know later tonight. I actually just made these a couple nights ago to bring in to work, and I found that I preferred to add more flour and brown sugar than I originally listed. I was going to edit my recipe this weekend :) I’ll get back to you ASAP!


    • Emma Butler says:

      I updated the recipe with weight in ounces, although it was just an estimate based on remeasuring with my measuring cups I originally used :) Make sure the batter is a thick consistency (like in the photo where it’s holding strongly to the spatula) and freeze it overnight, not just for a few hours! Otherwise you cannot cut the batter into thin strips :) Have fun!

  3. Emily says:

    Thank you so much for the updated recipe, will give it a try soon :-)

  4. Christina says:

    yum! i can’t wait to try this!!

  5. Nu'urul Hb says:

    Hi Emma..thanks for the recipe!! Cant wait to give it a try tomorrow. Wish me luck.

    Brunei Darussalam

  6. Victoria says:

    A family member enjoys these treats.
    I am definitely going to TRY this out☆

  7. Anonymous says:

    I did a lot of googling looking for a Destrooper-style recipe. Today I made yours, and they are terrific! Great job! Many thanks to you.

  8. Anonymous says:

    Oh wonderful. Thanks for this as I’ve been looking all over for a recipe. Once I remembered the brand name I found you. I can’t wait to try this, hopefully today!

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