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.
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.
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.
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.
You can roll them out, and cut them into any basic cookie cutter shape like circles, squares, hearts, and flowers.
No holding back on the whiskey, please.
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.Print
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.
- 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
- In a medium-sized bowl, whisk together flour, baking soda, salt, and spices. Set aside.
- 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.
- Add eggs one at a time, beating well after each addition. Add the almond or vanilla extract.
- On low speed, add the dry mixture to the wet, until a thick but very soft dough forms.
- Divide dough into two pieces, flatten them into circles, and wrap tightly in plastic wrap. Refrigerate for 1-2 hours, until chilled and hardened.
- When you’re ready to work with the dough, preheat oven to 350°F. Line 4 baking sheets with parchment paper or silicone mats.
- 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.
- Cut shapes out like you would with sugar cookies and place them on the prepared baking sheets. Repeat with the remaining dough.
- Top each cookie with a few almonds. Place the baking sheets in the fridge for 10 minutes to re-chill the dough before baking.
- Bake for about 10 minutes, in batches if necessary, until they’re lightly browned around the edges.
- Remove promptly from the oven, and let cool on the baking sheets for about 5 minutes before transferring to cooling racks to cool completely.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- 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
Gather and measure all of the ingredients.
So many spices! Let’s get that spice rack as organized as possible!
Step 2 – Mix Together Fats and Sugars
You aren’t creaming like traditional cookie dough – the mixture will look liquidy and grainy.
Step 3 – Add Eggs and Extract
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
On low speed, add the reserved dry mixture until a thick, but very soft, dough forms.
Step 5 – Chill
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
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
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
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
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.
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:
- Dip them in your pumpkin spice latte
- Spread some apple butter on top
- Crumble on top of a butternut squash or pumpkin soup (seriously, it’s delicious!)
- Finely grind them to coat white chocolate truffles
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:
- Spelt Walnut Chocolate Chip
- White Chocolate Hazelnut Oatmeal
- Grandma’s Brown Butter
- Chocolate Truffle Walnut
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: January 1, 2020 at 0:32 am. 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.
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.