Best 6 Caramelized Almond Wafers Recipes

CARAMELIZED ALMOND WAFERS

Steps:

• Spread the almonds on a sheet pan, and toast them in a 300˚ oven for 15 minutes, or until they are light gold and fragrant.
• Cut sixty wafers from the rice paper with sharp scissors. For square cookies, fold the sheet over at about 2-inch intervals, cut along the folds to make strips, and cut the strips into squares. For round wafers, cut 2-inch circles from each strip.
• Pour the honey and the sugar into the skillet, and set over medium heat. Stir in the cinnamon as the honey melts, and continue stirring as the sugar dissolves and the mixture starts to bubble. Cook at a moderate boil for 5 to 10 minutes, until the mixture has caramelized to a deep golden brown and thickened noticeably.
• Stir in the almonds, heat to bubbling again, and cook for 2 or 3 minutes, until the nuts are hot and thoroughly coated with the caramelized honey. Don't let the syrup or almonds get too dark. Turn off the heat, but leave the filling in the pan.
• Lay out twelve wafers in a line on a cool counter, scoop up some of the hot honey and almonds with a wooden spoon, and drop a small mound on six of the wafers-a rounded teaspoon or more. While the honey is still soft, top each with a second wafer. With a flat board, press down lightly on all at once, flattening and spreading the nut filling. Fill all the wafer sandwiches this way. Whenever the caramel gets too thick to drop, return the pan to low heat and warm the honey until it loosens.
• When the filled wafers are completely cool and the filling is crunchy, enjoy. Store in an airtight container for a week or so.

CHOCOLATE CARAMEL WAFERS

Steps:

• Place caramels and milk in a microwave-safe bowl; microwave, uncovered, on high for 2 minutes or until melted. Stir until smooth. Spread over vanilla wafers; place on ungreased baking sheets. , Top each with a chocolate square. Place in a 225° oven for 1-2 minutes or until chocolate is melted. Spread with an icing knife. Sprinkle with pecans if desired.

CARAMELIZED ALMONDS

Steps:

• Toss almonds with sugar in nonstick skillet; cook on medium-high heat until sugar is caramelized, stirring frequently.
• Spread into single layer on greased baking sheet or sheet of wax paper; cool at least 1 hour.
• Break into small pieces. Store in tightly covered container at room temperature.

SPICED ALMOND WAFERS

Steps:

• Line 2 mini loaf pans with plastic wrap.
• Whisk together flour, baking soda, and salt. Beat butter and sugar with a mixer on medium speed for 4 minutes. Reduce speed to low. Add eggs and spices. Beat in flour mixture in 3 additions.
• Press cookie dough into pans, and cover tightly with plastic wrap. Freeze for 1 1/2 hours (or up to 1 month).
• Preheat oven to 400 degrees. Remove dough from 1 pan. Let soften slightly. Cut eight 1/8-inch-thick slices with a sharp knife. Cover remaining dough, and freeze in pan until ready to slice and bake.
• Place slices 1 1/2 inches apart on a cookie sheet lined with a nonstick baking mat. Top each with 2 to 3 almond slices. Freeze until firm, 5 minutes. Bake until dark golden brown, 10 minutes. Let cool on sheet on a wire rack. Repeat.

ALMOND THINS

Steps:

• Preheat oven to 325 degrees F (175 degrees C).
• In a medium bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and beat until smooth. Sift together the flour and salt and slowly stir into butter mixture until just blended.
• Divide batter in half and place each half on in the center of two ungreased, flat-sided cookie sheets. Dip a spatula in warm water and spread batter to cover the entire baking sheet, making sure batter is spread evenly. Sprinkle almonds and press gently into dough.
• Bake each sheet about 12 minutes, or until edges are lightly browned. Cut hot cookies into 2-inch squares. Return to oven and bake until lightly golden... about 5 minutes. Watch carefully to prevent over baking.
• Remove from oven to a wire rack. Slide spatula under cookies to loosen. Cool completely on cookie sheets. Store in airtight containers with waxed paper between layers.

CHOCOLATE ALMOND WAFERS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa and baking powder; gradually add to creamed mixture and mix well. Stir in sliced almonds. , Shape dough into a 14-in. log; roll in ground almonds. Wrap in waxed paper. Refrigerate 2 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 9-11 minutes or until set. Remove to wire racks.