Spiced Spelt Flour Almond Wafers: The Perfect Cookies for Fall

I never travel without tasty snacks, whether it’s a long road trip or a quick flight. Last week’s trip to Seattle was no exception.

Vertical image of a stack of thin dark brown cookies, with text on the top and bottom of the image.

On the way there, I packed a bag of sliced green peppers, a bunch of carrot matchsticks, and a large container filled with some of my favorite cookies.

These are those cookies! And I have to tell you, they’re something special.

Vertical top-down image of a single browned cookie with almond slices on a marble board.

Have you ever had those butter almond thins from Trader Joe’s? When I used to buy them, I could eat the whole box. In one sitting. Literally.

Or, speaking of food on airplanes, do you also remember back in the day when flights would include assorted nuts and a snack? There were these crunchy ginger cookies I always found so comforting.

Vertical image of a tall stack of thin brown cookies surrounded by sliced almonds.

My recipe is a tasty hybrid of these two snacks. And trust me when I say that it is even better than both of them.

Buttery, nutty, and crisp, my spelt flour spiced almond wafers are the perfect cookies for fall. With each crunchy bite, enjoy an intoxicating mix of warm fall spices and a subtle depth of flavor from the spelt flour and unrefined sugars.

Vertical image of assorted cookies with almond slices as garnishes, with a big bite in one.

You can roll them out, and cut them into any basic cookie cutter shape like circles, squares, hearts, and flowers.

I think they are best enjoyed with your favorite hot fall beverage, like a creamy cappuccino, apple cider, or a hot toddy.

No holding back on the whiskey, please.

Vertical image of a teetering stack of almond wafers.

And, for the record, not that this happened to anyone here… But if you’re ever stuck in the Seattle-Tacoma International Airport for three hours while you wait for your flight and you want something to mindlessly eat until it’s totally and completely gone, well, they’re good for that, too.

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Horizontal image of a small stack of nut cookies.

Spelt Flour Spiced Almond Wafer Cookies


  • Author: Shanna Mallon
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours, 40 minutes
  • Yield: 48 (4 dozen) cookies 1x

Description

Buttery, nutty, and crisp, our spiced almond wafer cookies are perfect for autumn, with a warm drink. You’ll fall in love with every bite you take.


Scale

Ingredients

  • 3 1/2 cups white spelt flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 1/2 teaspoons ground cinnamon
  • 2 1/2 teaspoons ground ginger
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 stick unsalted butter (4 oz or 1/2 cup), room temperature
  • 1/2 cup coconut oil
  • 1 cup unrefined cane sugar
  • 1/4 cup unrefined coconut sugar
  • 2 large eggs
  • 1/2 teaspoon almond or vanilla extract
  • 1/4 cup sliced or slivered almonds

Instructions

  1. In a medium-sized bowl, whisk together flour, baking soda, salt, and spices. Set aside.
  2. In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, beat butter, coconut oil, and both sugars on medium speed for 4 minutes. The mixture will be a little liquidy.
  3. Add eggs one at a time, beating well after each addition. Add the almond or vanilla extract.
  4. On low speed, add the dry mixture to the wet, until a thick but very soft dough forms.
  5. Divide dough into two pieces, flatten them into circles, and wrap tightly in plastic wrap. Refrigerate for 1-2 hours, until chilled and hardened.
  6. When you’re ready to work with the dough, preheat oven to 350°F. Line 4 baking sheets with parchment paper or silicone mats.
  7. Work with one dough circle at a time. On a well-floured surface, roll out the dough to a 1/8-inch thickness, using more flour to dust as needed to prevent sticking.
  8. Cut shapes out like you would with sugar cookies and place them on the prepared baking sheets. Repeat with the remaining dough.
  9. Top each cookie with a few almonds. Place the baking sheets in the fridge for 10 minutes to re-chill the dough before baking.
  10. Bake for about 10 minutes, in batches if necessary, until they’re lightly browned around the edges.
  11. Remove promptly from the oven, and let cool on the baking sheets for about 5 minutes before transferring to cooling racks to cool completely.

  • Category: Cookies
  • Method: Baking
  • Cuisine: Baked Goods

Keywords: autumn, wafer cookie, almond, cinnamon, ginger, cloves, nutmeg, spelt flour

Cooking by the Numbers…

Step 1 – Prep

Horizontal image of a bowl of flour with piles of spices next to a whisk.

Set out 4 baking sheets. Line with parchment paper or silicone baking mats.

Gather and measure all of the ingredients.

In a medium-sized bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

So many spices! Let’s get that spice rack as organized as possible!

Step 2 – Mix Together Fats and Sugars

Horizontal image of a spatula with a grainy off-white batter.

In a large bowl with a hand mixer or in a stand mixer with the paddle attachment, beat the unsalted butter, coconut oil, unrefined cane sugar, and coconut sugar on medium speed for 4 minutes.

You aren’t creaming like traditional cookie dough – the mixture will look liquidy and grainy.

Step 3 – Add Eggs and Extract

Horizontal image of a thick batter on a spatula.

Crack both eggs in a bowl, being sure to remove any shells. Add the eggs, one at a time, to the wet mixture. Beat well after each addition.

Once the eggs are thoroughly mixed, add the almond or vanilla extract.

Step 4 – Add the Dry Mixture

Horizontal image of a dark brown dough on a spatula.

On low speed, add the reserved dry mixture until a thick, but very soft, dough forms.

Step 5 – Chill

Horizontal image of two flattened rounds of dark dough with plastic wrap

Divide dough into two or three pieces, depending on how much you would like to roll out at a time. Shape each piece into flat circles and cover securely with plastic wrap.

Refrigerate for 1-2 hours, until the dough has chilled and hardened. You don’t want to work with the dough when it’s soft – it will be difficult to thinly roll out, and difficult to cut into shapes.

Step 6 – Roll Out

Horizontal image of a dark brown dough rolled out very thin on a wooden cutting board.

Is the dough chilled thoroughly? Are you ready to roll it? If so, preheat your oven to 350°F.

Work with one dough circle at a time. On a well-floured surface, roll out the dough with a rolling pin until it is about 1/8 inch thick, using more flour to dust as needed to prevent sticking.

Step 7 – Cut into Shapes

Horizontal image of rolled out dark brown cookie dough cut in circles and placed on a sheet pan.

Cut shapes out like you would with sugar cookies and place them on the prepared baking sheets, leaving about an inch of space between each one.

Be sure to carefully transfer the dough from the work surface to the baking sheet with an offset spatula. The dough will be delicate.

Repeat with the remaining sections of dough.

Step 8 – Garnish and Chill

Horizontal image of dark brown dough circles topped with almond slices.

Garnish each shape with a few sliced or slivered almonds. Transfer the baking sheets to the refrigerator for about 10 minutes, to let the dough chill and re-harden.

Step 9 – Bake

Horizontal image of baked cookie circles topped with almonds on a cooling rack.

Bake for about 10 minutes, until they’re golden brown around the edges. I recommend keeping your eye on them during the last minute or so of baking – they can brown quickly!

Remove them promptly from the oven, and let cool for 5 minutes before transferring to cooking racks to cool completely.

Horizontal image of a single layer of almond cookies on a white platter.

Eat and enjoy!

Thin, Crisp, Spiced, Perfect!

With a buttery, crisp texture and a subtle symphony of spices and sugars, these spelt flour almond wafers will fit right in with all of your other fall favorites.

Why not dive even deeper into autumnal bliss with some of our suggested pairings:

Horizontal image of a small stack of nut cookies.

We trust that you’ll think of some great ideas yourself! Share in the comments below if you have any other fantastic fall ideas featuring these wafers.

Looking for even nuttier cookies? We have plenty to share from our sweet collection:

Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on October 14, 2010. Last updated: October 24, 2019 at 12:18 pm. With additional writing and editing by Nikki Cervone.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

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About Shanna Mallon

Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.

25 thoughts on “Spiced Spelt Flour Almond Wafers: The Perfect Cookies for Fall”

  1. I’m with you on the whole “bring snacks everywhere I go” routine. You just never know, right?! Waiting in airports is never much fun, at least you had these to munch on! They sound perfect for the holidays too.

  2. I love that you bring a bunch of snacks for the plane — my boyfriend always thinks I’m off my rocker for doing the same thing. But flying makes one hungry, you know?

    And while the gingersnaps they used to serve hit the spot, I imagine these Martha ones are even better.

  3. Snacks are always better when they’re pretty to look at, I think. And of course when they taste of gingerbread! Have you tried Anna’s Pepparkakor from IKEA? I’m betting they’re similar to the TJ’s variety, plus there are other flavors as well. But I digress, sweet travel treats — love the crunch of almond.

    *Heather*

  4. Isn’t SeaTac a cool airport? I love the salmon/river design on the floor, and the water fountains that gurgle and the giant windows in the terminal (by the delicious seafood restaurant whose name I’ve forgotten).

  5. coookies yum 🙂 they looks so darn fancy 🙂 but the recipe looks kid friendly even… seeing i barely ever do anything kid free–even bathroom trips… its like”mommy , where are you” –and packing snack for 9!! LOL.. dont even get me started..w e gotta have a cooler….

  6. Heather, Actually, I think I have! They’re nice, too. I’m always drawn to the crunchy cookies (well, and all cookies, let’s be honest).

    Antonietta, Thank you!

    Rachel, Packing a snack for nine is so incomprehensible to me. You’re amazing!

  7. These really remind me of the cookies I ate at my grandmother’s growing up. They were shaped like flowers as well with the perfect crumbly crispy texture and taste of gingerbread. YUM!

  8. I am the exact same way with bringing snacks everywhere I go. I won’t leave the house without snacks in my purse becaues I go crazy if I’m hungry and left with no food. And I don’t eat fast food. So why not?! I’ve gotten crazy looks for some of the stuff I pull out of my Mary Poppins purse though. I’m always thrilled to read a new cookie recipe of yours. I’ve almost made every single one!

  9. Kim, And I missed them!? Next time!

    Claire, Those sound lovely! My favorite cookie memories were at my grandma’s.

    JessieV, Ha, life is good. : )

    Alicia, You should get some kind of prize for being so ready to jump on board with new cookies. I love that about you!

  10. i am all for the portable snacks while traveling. just got back from dallas and brought some granola for the breakfasts. as it turns out, we had free breakfast anyway, so i saved it instead!!

  11. I do exactly as you do–never travel without GOOD food. However, I differ a little: I NEVER eat airport food, anywhere (well, SF airport is an exception). In a few days, I am on my way to Denver and I already baked fresh brioche, waiting in the freezer (my flight leaves very early).

  12. I love the idea of putting some nuts on as a toppings. Thanks for sharing this one. My hubby will surely love your cookie and ask for it more. He really loves cookies like that.

  13. Wow. This is totally a great snack when you are travelling. My kids love this when ever we wait for our flight and they eat most of it until they don’t have cookies for their snacks while we are on the airplane. Lol. Maybe I should make many of your cookies for our next flight destination.

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