Best 10 Ginger Almond Wafers Recipes

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Embark on a delightful culinary journey and discover the art of crafting delectable ginger almond wafers, a timeless treat that has captivated taste buds for generations. These wafer-thin cookies, characterized by their delicate crunch and alluringly sweet-spicy flavor profile, are a harmonious blend of the warmth of ginger and the subtle nuttiness of almonds. Whether you're a seasoned baker or just starting your culinary exploration, this comprehensive guide will provide you with the essential knowledge and expert tips to create these irresistible treats that will leave a lasting impression on your palate and those you share them with.

Let's cook with our recipes!

GINGER ALMONDS



Ginger Almonds image

Provided by Alton Brown

Categories     appetizer

Time 1h7m

Yield 1 pound or approximately 4 cups

Number Of Ingredients 8

1 tablespoon ground ginger
1 teaspoon kosher salt
2 teaspoons olive oil
1 teaspoon dark sesame oil
1 dried arbol chile, stemmed and broken into small pieces
1 pound whole natural almonds
1 tablespoon less-sodium soy sauce
1 tablespoon Worcestershire sauce

Steps:

  • Heat the oven to 250 degrees F.
  • Combine the ginger and salt in a large mixing bowl and set aside.
  • Heat the olive oil and sesame oil in a 12-inch saute pan over medium-low heat. Add the arbol chile and cook, stirring frequently, until the chile begins to give off an aroma, 30 to 45 seconds. Add the almonds and cook, stirring frequently until lightly toasted, approximately 5 minutes. Add the soy sauce and Worcestershire sauce and cook until reduced slightly and the pan looks dry, approximately 1 minute. Immediately remove the nuts to the large bowl and toss with the ginger mixture.
  • Spread the coated nuts into a single layer on a half sheet pan lined with parchment paper and bake in the oven for 20 minutes. Remove the pan to a cooling rack for at least 30 minutes or until completely cool. Store in an airtight container for up to 1 week.

LEMON-GINGER WAFERS



Lemon-Ginger Wafers image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield about 60 cookies

Number Of Ingredients 10

1 3-inch piece ginger, peeled
1 1/2 cups all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 sticks unsalted butter, at room temperature
1/2 cup plus 1/3 cup confectioners' sugar
2 teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Chopped crystallized ginger, for topping

Steps:

  • Finely grate the ginger into a fine-mesh sieve set over a bowl. Press with the back of a spoon to squeeze out the juice (you'll need 1 tablespoon juice); set aside. Whisk the flour, cornstarch and salt in a medium bowl.
  • Beat the butter and 1/2 cup confectioners' sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the lemon zest, 2 tablespoons lemon juice, the vanilla and ginger juice. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated.
  • Divide the dough between 2 sheets of plastic wrap; form into two 1-by-9-inch logs. Wrap and freeze until firm, about 1 hour.
  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Unwrap the logs and slice into 1/4-inch-thick rounds; arrange 1 inch apart on the prepared baking sheets. Bake, switching the pans halfway through, until the edges are golden, about 13 minutes. Let cool5 minutes on the baking sheets, then transfer to racks to cool completely.
  • Make the icing: Put the remaining 1/3 cup confectioners' sugar in a bowl; stir in 2 to 3 teaspoons lemon juice, a little at a time, until the icing is spreadable. Spread on the cookies and top with crystallized ginger; let set 30 minutes.

GINGER AND ALMOND BARS



Ginger and Almond Bars image

Gluten-free bar cookies with an almond meal base and a candied ginger, sliced almond, and honey topping.

Provided by Patricia Wells

Categories     HarperCollins     Dessert     Almond     Ginger     Cookies     Bake     Wheat/Gluten-Free     Honey

Yield Makes 16 bars

Number Of Ingredients 17

Base:
3 tablespoons (45 g) unsalted butter
1 3/4 cups (165 g) almond meal (also called almond flour or almond powder)
2 tablespoons peeled and grated fresh ginger
3 tablespoons mild honey, such as clover
1 large egg, free-range and organic, lightly beaten
1/2 teaspoon fine sea salt
1 teaspoon pure vanilla extract
Topping:
4 tablespoons (60 g) unsalted butter
1 cup (80 g) sliced almonds
1/3 cup (45 g) minced candied ginger
1/3 cup (80 ml) mild honey, such as clover
1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
Special Equipment
A 9-1/2-inch (24 cm) square baking pan; baking parchment; a 2-quart (2 l) saucepan; a baking rack.

Steps:

  • Center a rack in the oven. Preheat the oven to 400°F (200°C). Line the pan with baking parchment, letting the parchment hang over the sides. (This will make it easier to remove the dessert once baked.)
  • Prepare the base:
  • In the saucepan, melt the butter. Add the almond meal, fresh ginger, honey, egg, salt, and vanilla. Stir until well combined. The mixture should be thick and sticky.
  • Turn the mixture out into the prepared pan. To help make a level and even base, place a piece of plastic wrap on top of the base. Using a flat-bottomed glass (or your fingers), smooth out the base by pressing gently to evenly cover the bottom of the pan. Remove and discard the plastic wrap. Bake until the base is slightly firm, 12 to 15 minutes.
  • Meanwhile, prepare the topping:
  • In the same saucepan, melt the butter over low heat. Add the almonds, candied ginger, honey, salt, and vanilla. Stir just until the ingredients are incorporated.
  • When the base is baked, spread the topping evenly over the base and bake until the topping is dark and sizzling, 12 to 15 minutes. Do not underbake.
  • Transfer the pan to the baking rack to cool. When the dessert is completely cool, remove it from the pan using the overhanging parchment as handles and cut it into 16 even squares.
  • Do Ahead
  • Store in an airtight container at room temperature for up to 1 week.
  • Variation:
  • Chestnut Honey Squares: For the base, replace 1 cup (90g) almond meal with 3/4 cup (120 g) unbleached, all-purpose flour and use a strong honey, such as chestnut, in place of the mild honey. For the topping, replace the candied ginger with organic candied orange or lemon peel, cut into tiny cubes.

SPICED ALMOND WAFERS



Spiced Almond Wafers image

A fun departure from classic rounds, these wafers may look thin and delicate, but they pack an irresistible crunch. Nibble them with tea, or savor them alone any time of day.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 6 dozen

Number Of Ingredients 11

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, room temperature
1 1/2 cups packed dark-brown sugar
2 large eggs
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup sliced blanched almonds

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.

GINGER ALMOND WAFERS



Ginger Almond Wafers image

Categories     Cookies     Food Processor     Ginger     Dessert     Bake     Kid-Friendly     Almond     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 26

Number Of Ingredients 11

1 1/2 cups powdered sugar
1 1/4 cups all purpose flour
1/2 cup (1 stick) chilled unsalted butter, diced
1 tablespoon minced peeled fresh ginger
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup whole almonds, toasted
3 tablespoons whipping cream
3 tablespoons chopped crystallized ginger
Powdered sugar

Steps:

  • Preheat oven to 325°F. Line 2 heavy large baking sheets with parchment paper. Combine first 7 ingredients in processor and blend using on/off turns until mixture resembles coarse meal. Add almonds, cream and crystallized ginger and process just until moist clumps form. Shape dough into 1 1/4-inch-diameter balls. Place on prepared sheets. Moisten bottom of glass; dip into powder sugar and press each dough ball to 1/4-inch thickness.
  • Bake cookies until brown on bottom and edges, about 28 minutes. Transfer cookies to rack and cool. (Store airtight at room temperature.)

GINGER ALMOND WAFERS



Ginger Almond Wafers image

Make and share this Ginger Almond Wafers recipe from Food.com.

Provided by Chabear01

Categories     Dessert

Time 53m

Yield 26 cookies, 26 serving(s)

Number Of Ingredients 11

1 1/2 cups powdered sugar
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, chilled, diced
1 tablespoon fresh ginger, peeled minced
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup almonds, whole and toasted
3 tablespoons whipping cream
3 tablespoons crystallized ginger, chopped
powdered sugar

Steps:

  • Preheat oven to 325 degrees F. Line 2 heavy large baking sheets with parchment paper. Combine first 7 ingredients in processor and blend using on/off turns until mixture resembles coarse meal. Add almonds, cream and crystallized ginger and process just until moist clumps form. Shape dough into 1 1/4 inch diameter balls. Place on prepared sheets. Moisten bottom of glass: dip into powdered sugar and press each dough ball to 1/4 inch thickness.
  • Bake cookies until brown on bottom and at edges, about 28 minutes. Transfer cookies to rack and cool.
  • Store in airtight container at room temperature.

Nutrition Facts : Calories 110.9, Fat 6.4, SaturatedFat 2.8, Cholesterol 11.8, Sodium 59.6, Carbohydrate 12.5, Fiber 0.7, Sugar 7, Protein 1.6

ALMOND AND GINGER BARS



Almond and Ginger Bars image

Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 10 dozen

Number Of Ingredients 3

Spice Cookie Dough
1 cup chopped toasted blanched almonds
1/2 cup chopped candied ginger

Steps:

  • Once the flour is incorporated according to dough recipe, beat in almonds and ginger. Divide dough into 2 pieces. Shape each into a 10-inch-long rectangle. Wrap in parchment. Refrigerate until very firm, about 2 hours.
  • Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

SPICED ALMOND WAFERS



Spiced Almond Wafers image

Make and share this Spiced Almond Wafers recipe from Food.com.

Provided by dicentra

Categories     Dessert

Time 25m

Yield 6 dozen cookies

Number Of Ingredients 11

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, room temperature
1 1/2 cups packed dark brown sugar
2 large eggs
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup sliced blanched almond

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.

Nutrition Facts : Calories 770.5, Fat 36.1, SaturatedFat 20.4, Cholesterol 151.8, Sodium 359.1, Carbohydrate 103.7, Fiber 2.9, Sugar 53.6, Protein 10.3

CRANBERRY GINGER WAFERS WITH MAPLE SUGAR



Cranberry Ginger Wafers with Maple Sugar image

A bite of ginger with cranberries that would go well with an afternoon tea or lunch. I have made this recipe for a tribute to Canada on July 1st, Canada Day, with maple sugar topping to help us remember our heritage of maple syrup in Canada.

Provided by Cheerios

Categories     Cranberry Desserts

Time 1h10m

Yield 30

Number Of Ingredients 10

1 cup water
1 cup fresh cranberries
2 cups white sugar, divided
2 cups all-purpose flour
2 tablespoons ground ginger
2 teaspoons baking powder
½ teaspoon baking soda
½ cup butter, softened
1 egg
2 tablespoons maple sugar, or as needed

Steps:

  • Bring water, cranberries, and 1 cup sugar to a boil in a saucepan; boil for 5 minutes. Reduce heat and simmer until cranberries pop, about 2 minutes; remove from heat to cool. Pour cranberry mixture through a strainer; reserve liquid for another use.
  • Whisk flour, ginger, baking powder, and baking soda together in a bowl.
  • Beat butter and remaining 1 cup white sugar with an electric mixer in a bowl until smooth; beat in egg. Stir drained cranberries into butter mixture; stir in flour mixture until fully incorporated. Cover dough; chill in the refrigerator until moderately firm, about 30 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Roll dough out on a lightly floured surface about 1/4 inch thick; cut into circles with a round cookie cutter. Place cookies on the prepared baking sheet; sprinkle with maple sugar.
  • Bake in the preheated oven until light golden on the bottom, about 10 minutes; remove to cool completely on a wire rack.

Nutrition Facts : Calories 117.2 calories, Carbohydrate 21.2 g, Cholesterol 14.3 mg, Fat 3.3 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 78.3 mg, Sugar 14.2 g

ALMOND GINGERS



Almond Gingers image

Enjoy these almond and ground ginger cookies baked using refrigerated sugar cookie dough for an anytime dessert - ready in just 40 minutes!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 32

Number Of Ingredients 4

2 tablespoons sugar
1 teaspoon ground ginger
1 roll (16.5 oz) refrigerated sugar cookie dough
32 blanched whole almonds

Steps:

  • Heat oven to 350°F. In small bowl, mix sugar and ginger.
  • Cut cookie dough into 32 (1/4-inch-thick) slices. Shape each slice into ball and roll in sugar-ginger mixture; place 2 inches apart on ungreased cookie sheets. Press almond on top of each cookie.
  • Bake 9 to 11 minutes or until edges are lightly browned. Cool 1 minute; remove from cookie sheets.

Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 55 mg, Sugar 8 g

Tips:

  • To make sure your almond wafers are nice and crispy, slice them thinly before baking.
  • If you don't have almond flour, you can make your own by grinding almonds in a food processor until they are finely ground.
  • Be careful not to overmix the dough, as this will make the wafers tough.
  • If the dough is too sticky, add a little more flour until it is easy to handle.
  • If you don't have a pastry bag, you can use a spoon to drop the dough onto the baking sheet.
  • Be sure to space the wafers out on the baking sheet so that they have room to spread.
  • Keep an eye on the wafers while they are baking, as they can burn easily.
  • Let the wafers cool completely before storing them in an airtight container.

Conclusion:

These ginger almond wafers are a delicious and easy-to-make treat that are perfect for any occasion. They are crispy, chewy, and full of flavor. Plus, they are gluten-free and paleo-friendly, so everyone can enjoy them. So next time you are looking for a sweet treat, give these ginger almond wafers a try. You won't be disappointed!

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