Almond Lace Wafers
These delicate almond lace wafer cookies are gluten free and have a wonderfully light crisp texture. Dip them in chocolate or leave them plain, they're always a hit!
Servings: 27 wafers
Ingredients
- 3/4 cup grated un-blanched almonds (use blender, nut grater, or food processor - do not
- grind into powder, but leave a bit crunchy) [Sue's note: I used almond meal.]
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 1 Tbsp flour [ or use a gluten free flour mix, or oat flour if you like]
- 1 Tbsp heavy cream or evaporated milk
- 1 Tbsp whole milk
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
These cookies are quick cooking but since you need to do them in batches, the whole process will take about an hour.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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