Caramelized Almond Wafers Recipes

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CARAMELIZED ALMOND WAFERS



Caramelized Almond Wafers image

Categories     Cake     Candy     Sandwich     Dessert     Almond     Boil

Yield makes about 30 small cookies

Number Of Ingredients 7

1/2 pound whole unblanched almonds
Rice paper wafer sheets (from candy-and-cake-decorating supply stores; see Sources, page 340)
2/3 cup honey
1/4 cup sugar
1/4 teaspoon cinnamon
Recommended Equipment
A heavy skillet or sauté pan, 12-inch diameter

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



Chocolate Caramel Wafers image

To keep my holiday cooking quick, I've come to rely on fast recipes like this one. The crunchy-chewy tidbits are our youngster's favorite.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 7 dozen.

Number Of Ingredients 5

1 package (14 ounces) caramels
1/4 cup evaporated milk
1 package (12 ounces) vanilla wafers
8 plain milk chocolate candy bars (1.55 ounces each), broken into squares
Chopped pecans, optional

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.

Nutrition Facts : Calories 60 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 31mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

CARAMELIZED ALMONDS



Caramelized Almonds image

Make this Caramelized Almonds recipe today and prepare a tasty appetizer for your friends-or use them as a delicious garnish for another dish!

Provided by My Food and Family

Categories     Meal Recipes

Time 1h10m

Yield Makes 8 servings, 2 Tbsp. each.

Number Of Ingredients 2

1 cup sliced almonds
6 Tbsp. sugar

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.

Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

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.

ALMOND THINS



Almond Thins image

Thin and delicate, these are perfect for everything from formal parties to your morning coffee.

Provided by Violet Gibbons

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 32m

Yield 72

Number Of Ingredients 7

1 cup unsalted butter
1 egg
1 cup white sugar
1 ¾ cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon salt
2 cups sliced almonds

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.

Nutrition Facts : Calories 61.4 calories, Carbohydrate 5.6 g, Cholesterol 9.4 mg, Fat 4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 1.8 g, Sodium 33.7 mg, Sugar 2.9 g

CHOCOLATE ALMOND WAFERS



Chocolate Almond Wafers image

When my children were younger, we'd make dozens of cookies and candies each season. Then we'd pack up assortments and deliver them to our friends and family. These wafers were always a favorite. -Phyl Broich-Wessling, Garner, Iowa

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 4-1/2 dozen.

Number Of Ingredients 9

3/4 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking powder
3/4 cup sliced almonds
2/3 cup ground almonds

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.

Nutrition Facts : Calories 60 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 26mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

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