ReceptnaptárAlmond Wafer Cookies
This thin, crisp biscuit shows the European roots of Mexican confectionery, with traces of both Spanish convent sweets and the French tuile. The batter is simple, but success depends on how thin you spread it. It goes well with coffee or tea, on top of ice cream or as a decoration for desserts, and it stays crisp for a week.
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Ingredients
Method
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- Preheat the oven to 180 °C (160 °C fan) and line a baking sheet with parchment paper.
- Cream the butter with the powdered sugar and salt until fluffy.
- Add the vanilla, then alternately the milk and flour, to make a smooth batter.
- Spread the batter thinly (2-3 mm) on the paper, or form small rounds with a teaspoon.
- Sprinkle with the chopped almonds and bake for 10-12 minutes, until the edges are golden brown.
- While still warm, cut into the shape you like or roll them up; they turn crisp as they cool.
Source: Project Gutenberg – Azucarillo (Közkincs (public domain)), adapted and translated. This page is also licensed Közkincs (public domain).
Tips
- The thinner you spread the batter, the crisper the biscuits will be. Work with a spatula or the back of a spoon.
- The biscuits harden within seconds of leaving the oven, so bake only a few at a time and shape or cut them straight away.
- If they harden too soon, put them back in the warm oven for half a minute, and they will turn pliable again.
Frequently asked questions
How long do they keep?
For 1 week in an airtight tin. They soften quickly in damp air, so do not leave the tin open.
Can I use other nuts?
Yes, finely chopped hazelnuts, pistachios or pecans are also good, but do not increase the amount, because the batter becomes harder to spread.
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