Almond Wafers Featuring the Dusting Wand
/Yummy light almond wafers with powdered sugar — fantastic by themselves or with ice cream! And this little dusting wand is awesome! A twist of the handle opens the ball part and in goes the powdered sugar. Then shake, shake, shake! It’s made by OXO - great quality Check it out.
Yield: 16
Almond Lace Wafers
Prep time: 1 HourCook time: 20 MinTotal time: 1 H & 20 M
Ingredients
Instructions
- Preheat oven to 350°F. Grease and flour two cookie sheets well, as the batter is sticky and the cookies need to be removed quickly. Parchment paper or a Silpat can also be used.
- In a small saucepan, combine the almond flour, butter, sugar, flour, heavy cream, and whole milk.
- Cook the mixture over low heat, stirring constantly, until the butter is completely melted and all ingredients are well-combined. The batter will be very thin.
- Drop the batter by teaspoonfuls onto the prepared cookie sheets, leaving at least 2-3 inches between each one, as the batter spreads significantly.
- Bake for 7 to 9 minutes, or until the wafers turn a light caramel color and the centers are still slightly bubbly. Watch them very carefully to avoid over-browning.
- Shape Wafers: Remove the sheet from the oven and let the cookies cool for just about 1 minute. They will still be pliable. Working quickly, use a spatula to transfer each cookie, upside down, onto a sheet of waxed paper. Immediately roll each warm, soft wafer around the handle of a wooden spoon or a similar cylindrical object to form a loose cylinder.
- Allow the rolled wafers to cool completely on the wooden spoon handle to hold their shape, then transfer them to a wire rack.
- Sprinkle with powdered sugar (I used this dusting wand)
Notes
Store in an airtight container at room temperature for up to one week.
