While the Frosted Chocolate Malt Cookie was thoroughly kid tested, this is more of an adult cookie. These are unusual little cookies–buttery, yet crisp and studded with almond bits. We thought they were great.
Almond Nut Wafer Recipe
These are great cookies to make for company—elegant and unusual. But they really won’t take much time out of your busy day. These are refrigerator cookies that mix up quickly. Let the dough chill for a couple hours and stick slices in the oven.
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2 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 teaspoon salt
1 cup cold butter
1 cup slivered almonds
1/2 cup whipping cream
3/4 teaspoon almond extract
350 degrees for 15 minutes
1. In the large bowl of your stand-type mixer, stir together the flour, sugar, and salt.
2. Use a pastry knife to cut the butter into the dry ingredients and continue cutting until the mixture is coarse and uniform. Add the almonds, then the cream and extract.
3. With the mixer’s paddle attachment, stir the ingredients until they come together into a single dough mass.
4. Roll the dough into two logs, 1 3/4 to 2 inches in diameter. Wrap the logs in waxed paper and refrigerate them for a couple hours or for as long as one week.
5. Preheat the oven to 350 degrees. With a serrated knife, slice the logs into 1/4 to 3/8-inch round slices. By gently pressing the sides of the slices, you can form evenly round slices. Place them on an ungreased baking sheet leaving about 1/2 inch for the cookies to expand.
6. Bake for 12 to 14 minutes or until the edges of the cookies just barely start to brown. Immediately remove the cookies to a wire rack to cool.
Bakers note: You can make these cookies without a stand-type mixer. After adding the cream and extract, stir the dough with a fork until it starts to lump together. Remove the dough to the counter and knead it until you have a single mass. Continue as instructed.