Beat the butter until creamy, adding sugar water and beating for about 2 minutes. Add the flour and dry ingredients to form a soft dough. Stir in the almonds.
Spread and press the dough evenly into a 8" square pan lined with a plastic film. Freeze until completely firm.
Preheat the oven to 325ºF. Invert the dough onto a flat surface, peeling off the plastic. With a sharp knife, cut the dough into four blocks 8" x 2". Cut each block (keep blocks not being cut in freezer) into 1/4 inch thick slices.
Arrange the wafers 1/2 inch apart on parchment lined baking sheets. Repeat with other blocks to fill the sheet. Bake until lightly golden, 15-20 minutes. Transfer to a rack to cool. Store in airtight containers for up to 2 weeks.
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