Friday, December 9, 2011

Almond spice wafers

Almond spice wafers / Biscoitos de especiarias e amêndoas

Last Saturday I set out to bake a batch of cookies for my coworkers – after all, I needed to use one of my birthday gifts for the first time; being in a Christmas mood I chose these almond spice wafers. After making the dough – quite quickly, I might add – I placed the cylinder in the freezer and went to the movies. As usual, a visit to IMDb was made upon returning home and what a surprise it was for me to see that this guy and Roland Emmerich’s William Shakespeare are the same person. Wow. The greatest chameleon
of all
would be proud. ;)

"Anonymous" is the first of Emmerich’s movies I have ever felt curious about – I’ll certainly watch it once it premieres here; these wafers, so delicious and crisp, were the first cookies I tried from Martha’s book, but won’t be the last: it’s packed with so many great recipes I cannot wait to bake from it again.

Almond spice wafers
slightly adapted from Martha’s cookie bible

1 ½ cups (210g) all purpose flour
½ teaspoon baking soda
1/8 teaspoon salt
1 teaspoon ground cinnamon
¾ teaspoons ground ginger
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
½ cup (113g/1 stick) unsalted butter, room temperature
¾ cup (132g) packed dark-brown sugar
1 large egg
about 3 tablespoons sliced blanched almonds

Whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
Beat butter and sugar with a mixer on medium speed for 4 minutes. Add the egg. Reduce speed to low and beat in flour mixture in 3 additions. Mix just until incorporated. Turn dough onto a large piece of baking paper and shape into a long cylinder, about 4cm in diameter – like Martha does here. Twist the ends and freeze until firm, 2-3 hours.
Preheat oven to 200°C/400°F; line two large baking sheets with baking paper.
Remove dough from freezer, let soften slightly. Cut into very thin slices –about 3mm (1/8in) thick – with a sharp knife.
Place slices 5cm (2in) apart onto one of the prepared sheets – you’ll bake one sheet at a time; keep the remaining dough in the freezer, wrapped in the sheet of baking paper. Top each with 2 to 3 almond slices, pressing slightly to make the almond slices stick. Bake until dark golden brown, 10-12 minutes.
Let cool completely on sheet on a wire rack. Repeat with remaining dough.

Makes about 45 cookies


Unknown said...

Now aren't these just the prettiest things. Almonds are my favorite nut (next to my youngest son that is). -- Gonna go pin these to my cookie board...riiiight now!

Tziranda Tesei said...

Patrcia, I can smell the almond and spices perfume from my iPhone, mmmmm....! I can't wait to try these, thanks a lot for your time and recipes, as always. Have a lovely week end!

Anonymous said...

I have that cookie book and found it very useful, there is a lot of cookie recipes that I want to make. One that is in my list is the ones you just made, now I feel confident that the recipe will work.

Xiaolu @ 6 Bittersweets said...

Mmm almond spice sounds like the perfect holiday combo!

Priya Suresh said...

Beautiful and pretty elegant wafers..

Laura said...

Beautiful! I wonder if the recipe would work with some almond flour - I might have to try and see!

Patricia Scarpin said...

Tara, your comment made me laugh out loud, girl! :D

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