Almond Lace Wafers
User Reviews
3.5
Almond Lace Wafers
Description
This recipe for Almond Lace Wafers starts by finely grinding almonds or using almond meal, combined with melted butter, sugar, flour, and cream to form a thin batter. The batter is dropped by teaspoonfuls onto greased and floured cookie sheets, spaced to allow spreading. Baking at 350°F yields very thin cookies with bubbly centers and light caramel coloring. Timing is critical to prevent overbrowning. Immediately after baking, the warm wafers are inverted onto waxed paper then quickly rolled around a spoon handle to create cylinders that crisp as they cool. If they harden too soon for shaping, a brief return to the oven softens them again. The finished wafer cookies are fragile and sweet, highlighting the almond's subtle texture and flavor.
Note that preparing in small batches is necessary since the batter spreads thinly and cookies bake quickly, requiring monitoring.
Ingredients
- 3/4 cup almonds nut grater, or food processor - do not, grated un-blanched
- grind into powder but leave a bit crunchy) [Sue's note: I used almond meal.]
- 1/2 cup butter unsalted
- 1/2 cup sugar
- 1 Tbsp flour or oat flour if you like, or use a gluten free flour mix
- 1 Tbsp heavy cream or evaporated milk
- 1 Tbsp milk whole
Instructions
- Set oven to 350F
- Grease and flour 2 cookie sheets.
- Put the ground almonds or almond meal into a saucepan.
- Mix in all remaining ingredients.
- Cook over low heat until butter melts, stirring constantly. Batter is very thin.
- Drop by teaspoonfuls onto the prepared cookie sheet, only 5-6 at a time as batter will spread.
- Bake 7 to 9 minutes or until a light caramel color, with centers still bubbly. Watch very carefully so as not to overbrown.
- Let cool for 1 minute, then immediately transfer, UPSIDE DOWN, to waxed paper.
- Working quickly, immediately roll each cookie quickly around the handle of a wooden spoon, forming a loose cylinder. If cookies start to harden, return to oven for 1 minute to soften.
- Allow to cool.
Notes
- The batter spreads a lot during baking, so only bake 5 to 6 wafers per sheet to prevent them from merging.
- Watch the wafers carefully to reach a light caramel color without burning, as the thin batter can overbrown quickly.
- Work quickly to shape the wafers immediately after baking while still warm and flexible, rolling them around a wooden spoon handle.
- If the wafers harden before shaping, return them to the oven for about 1 minute to soften again.
- Due to batching and baking times, expect the entire process to take about an hour for a full batch.
User Reviews
Overall Rating
3.5
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