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Spiced Almond Wafers

A fun departure from classic rounds, these wafers may look thin and delicate, but they pack an irresistible crunch. Nibble them with tea, or savor them alone any time of day.

  • yield: Makes about 6 dozen

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Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 1 1/2 cups packed dark-brown sugar
  • 2 large eggs
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 cup sliced blanched almonds

Directions

  1. Step 1

    Line 2 mini loaf pans with plastic wrap.

  2. Step 2

    Whisk together flour, baking soda, and salt. Beat butter and sugar with a mixer on medium speed for 4 minutes. Reduce speed to low. Add eggs and spices. Beat in flour mixture in 3 additions.

  3. Step 3

    Press cookie dough into pans, and cover tightly with plastic wrap. Freeze for 1 1/2 hours (or up to 1 month).

  4. Step 4

    Preheat oven to 400 degrees. Remove dough from 1 pan. Let soften slightly. Cut eight 1/8-inch-thick slices with a sharp knife. Cover remaining dough, and freeze in pan until ready to slice and bake.

  5. Step 5

    Place slices 1 1/2 inches apart on a cookie sheet lined with a nonstick baking mat. Top each with 2 to 3 almond slices. Freeze until firm, 5 minutes. Bake until dark golden brown, 10 minutes. Let cool on sheet on a wire rack. Repeat.

Source
Martha Stewart Living, April 2008

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Reviews (4)

  • Mybobba 6 Jan, 2011

    No vanilla or almond extract????

  • MrFerret 18 Nov, 2009

    I lowered the cook time to 7 mins as I found 10 mins they were burning to a crisp.
    I was wondering how many calories per cookie ?

  • smd1227 17 Nov, 2009

    These are delightfully crunchy and make the BEST dunking cookies. We love them in hot tea, coffee or milk.

  • Roerigwho 8 Mar, 2009

    These cookies are so addicting! I don't have small loaf pans so I froze the dough overnight, rolled it out, cut out circles with a 2 inch cookie cutter, and gently pressed a couple of almonds decoratively on top. They are just as beautiful, just as tasty, and require no change in baking time!