Ginger Almond Wafers
Crisp, buttery, and irresistibly aromatic, these Ginger Almond Wafers are the perfect treat for any occasion. Featuring a delicate balance of sweet and spice, this recipe combines the warmth of ground ginger with the nutty crunch of finely chopped almonds, creating wafer-thin cookies that practically melt in your mouth. With just 15 minutes of prep time and a short 10-minute bake, these golden-brown delights are as quick to make as they are to devour. Whether served alongside a cup of tea, gifted as a homemade holiday treat, or savored on their own, these elegant wafers will delight your taste buds and impress your guests. Plus, their thin, crisp texture and hint of vanilla make them a versatile addition to any cookie tray. Perfect for cookie lovers searching for “easy ginger cookies” or “almond wafer recipes,” this is a must-try for your next baking adventure!
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 150 grams Granulated sugar
- 1 Egg
- 1 teaspoon Vanilla extract
- 120 grams All-purpose flour
- 1 teaspoon Ground ginger
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 60 grams Almonds, finely chopped
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, approximately 2-3 minutes.
Add the egg and vanilla extract to the creamed mixture and beat until well incorporated.
In a separate bowl, whisk together the all-purpose flour, ground ginger, baking powder, and salt.
Gradually add the dry mixture to the wet mixture, mixing until just combined. Be careful not to overmix.
Fold in the finely chopped almonds to distribute them evenly throughout the dough.
Using a teaspoon or small cookie scoop, drop small mounds of dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart to allow for spreading.
Flatten each mound slightly with the back of a spoon to form a thin, even wafer shape.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown.
Remove the baking sheets from the oven and allow the wafers to cool for 5 minutes before transferring them to a wire rack to cool completely.
Store cooled wafers in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.5 g | 174% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 932 mg | 41% | |
| Total Carbohydrate | 257.9 g | 94% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 153.5 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 229 mg | 18% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 661 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
