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.
Martha Stewart Living, April 2008
Yield Makes about 6 dozen
- 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
- Line 2 mini loaf pans with plastic wrap.
- 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.
- Press cookie dough into pans, and cover tightly with plastic wrap. Freeze for 1 1/2 hours (or up to 1 month).
- 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.
- 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.
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