New This Month

Spiced Almond Wafers

46

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

Source: Martha Stewart Living, April 2008

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. Line 2 mini loaf pans with plastic wrap.

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

  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. 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.

Reviews Add a comment

  • Mybobba
    6 JAN, 2011
    No vanilla or almond extract????
    Reply
  • 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 ?
    Reply
  • smd1227
    17 NOV, 2009
    These are delightfully crunchy and make the BEST dunking cookies. We love them in hot tea, coffee or milk.
    Reply
  • 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!
    Reply