Salted Almond Honey Wafers Recipes

SWEET AND SALTY ROASTED ALMONDS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In bowl, add the almonds, salt, cayenne, honey, and olive oil, and stir to combine.
• Transfer to a parchment paper-lined baking sheet, and bake for 12 minutes, until the honey is caramelized and the almonds are aromatic.
• Let cool.
• Enjoy!

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.

TORRONE (ITALIAN NUT AND NOUGAT CONFECTION)

Steps:

• Line an 8x11-inch baking dish with plastic wrap, allowing ends to hang over the sides. Place 1 sheet of 8x10 wafer paper in the bottom of the pan. Keep the roasted almonds and pistachios in a warm place until ready to add at the end. This makes it easier to mix them in.
• Pour honey into a heavy-bottomed pot. Add sugar. Mix and stir over low heat with a spatula, stirring constantly until mixture turns from grainy to silky and smooth, about 30 minutes. Remove pot from heat.
• Place the egg whites in a mixing bowl; add a pinch of salt. Whisk until whites form soft peaks, 3 to 4 minutes. Place pot back on low heat. Gradually whisk about a quarter of the whipped egg whites into the honey/sugar mixture; whisk in the remaining egg whites in 3 more batches.
• Continue cooking over low heat, stirring constantly with a spatula until mixture turns a brighter white and a ribbon of the mixture does not immediately incorporate back into the rest of the mixture and stays intact on the surface for a while. This will take about 40 minutes. You can add a few drops of the mixture into a small bowl of ice cold water to test the consistency; ideally it should feel like soft clay.
• Whisk in vanilla and lemon zest. Add warm almonds and pistachios and stir to incorporate evenly.
• Transfer mixture to prepared baking dish. Even out as best you can with a clean oiled spatula. Top with 2nd sheet of wafer paper, shiny side up. Cover with plastic wrap and press down evenly, tamping mixture down gently but firmly. Remove top layer of plastic.
• Allow torrone to sit at room temperature until cool, firm, and ready to cut, 1 or 2 hours. Lift torrone from baking dish with the edges of the bottom layer of plastic wrap. Invert and remove plastic from the bottom. If the plastic wrap is difficult to remove from the edges of the torrone, you can trim off the edges.
• Cut torrone into 1-inch squares using a sharp serrated knife.

HONEY ROASTED ALMONDS

Steps:

• Spread almonds in a single layer on a baking sheet and place in a cold oven.
• Turn oven on to 350 degrees F (175 degrees C). Bake almonds, stirring occasionally, until light tan and fragrant, 12 to 15 minutes. The nuts will continue to cook after removing from oven.
• Meanwhile, mix sugar and salt together in a small bowl; sprinkle about 1 tablespoon sugar mixture into a large bowl.
• Stir honey, water, and almond oil together in a saucepan; bring to a boil. Add almonds; cook and stir until almonds have absorbed all the liquid, about 5 minutes.
• Transfer coated almonds to the large bowl sprinkled with sugar mixture. Sprinkle remaining sugar mixture over almonds; toss to coat evenly.
• Spread almonds onto waxed paper to cool completely. Store at room temperature in a tightly covered container or plastic bag.

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.

SALTED-ALMOND HONEY WAFERS

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Put liner on a baking sheet.
• Melt butter in a 1- to 2-quart heavy saucepan over moderately low heat and add honey, sugar, and corn syrup, stirring until combined. Remove from heat and stir in flour until incorporated, then stir in egg white.
• Working in batches of 6, spread small spoonfuls of batter with a small offset spatula or back of a spoon into long strips, about 1 inch wide and 5 to 6 inches long, on baking sheet, spacing cookies 2 inches apart. Top each batch with about 2 3/4 tablespoons almonds and sprinkle with sea salt.
• Bake until evenly golden, 9 to 10 minutes, then cool briefly on baking sheet to firm slightly, 1 to 2 minutes. Transfer with a thin metal spatula to a rack to cool completely. Transfer wafers as cooled to an airtight container.

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.