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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line 2 mini loaf pans with plastic wrap.

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  • 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.

Reviews (4)

46 Ratings
  • 5 star values: 5
  • 4 star values: 11
  • 3 star values: 24
  • 2 star values: 6
  • 1 star values: 0
Rating: Unrated
01/06/2011
No vanilla or almond extract????
Rating: Unrated
11/18/2009
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 ?
Rating: Unrated
11/17/2009
These are delightfully crunchy and make the BEST dunking cookies. We love them in hot tea, coffee or milk.
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Rating: Unrated
03/08/2009
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!