Almond Wafers
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 sticks unsalted butter, room temperature
- 1 cup packed dark-brown sugar
- 1/2 cup Bourbon Vanilla 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
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Details
Level of difficulty Average
Preparation time 10mins
Cooking time 8mins
Cost Average budget
Preparation
Step 1
In a small mixing bowl, whisk together flour, baking soda, and salt. Set this bowl aside.
In a separate, large mixing bowl, whisk on high softened butter and sugars for 2-3 minutes. Add eggs to the butter and sugar mixture. In three parts, add the flour mixture to the butter mixture. Add all of the spices. Mix the dough on low for 1-2 minutes.
Press the dough into a small loaf pan lined with plastic wrap. Freeze the dough for 2 hours-overnight.
Heat oven to 400. Cut frozen dough into very thin slices. Place 2 or 3 almonds on top of each cookie and sprinkle 1/8-1/4 tsp Bourbon Vanilla Sugar. Bake for 7-8 minutes. Let cool and enjoy! This recipe is adapted from a Martha Stewart recipe.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
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In a bowl, mix together the butter, egg yolk, sugar, and salt.
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Add the flour and mix. Roll into a ball.
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Chill for 30 minutes.
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Remove from refrigerator. Divide the dough and roll into 1-inch balls.
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Dip each ball in egg yolk, and then roll in chopped nuts.
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Place on baking sheet (lined with parchment paper), and press your thumb into the center.
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Bake at 340°F/170°C for 12 minutes, or until golden.
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Remove from oven and let cool.
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Pour the salted caramel into the center groove,and drizzle with dark chocolate.
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Enjoy!
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