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Johnson Estate Winery

Cinnamon Almond Wafers

Cinnamon Almond Wafers
Recipe Date:
July 13, 2017
Cook Time:
Imperial (US)
Pair with Johnson Estate Cream Sherry.
  • 1 cup sugar, dissolved in 1/3 cup water
  • 2 3/4 cups flour
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 3/4 cup butter at room temperature
  • 3/4 cup whole raw almonds

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  into 1/4 inch thick slices (keep blocks not being cut in freezer).

Arrange the wafers 1/2 inch apart on a parchment lined baking sheet. 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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