Spiced Almond Wafers



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

Mix together flour, soda and salt in the bowl. Butter and sugar mix until it’s fluffy using mixer on medium speed. Slow down the mixer, add eggs and spices. Divide flour into three ‘pieces’ and add it succesively. Wrap the batter into the foil and let it stay in the fridge for at least one and half our.
Preheat the oven to 400 degrees (F). Roll out the batter and cut out 5cm x 5cm squares. Lay them on the baking tray covered with greaseproof paper. On every cookie lay 3 or 4 almond flakes and gently push them into cookies. Before baking put the baking tray with cookies into the fridge.
When the batter is wrapped in foil it can stay in the fridge even for a few weeks.

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