Makes: about 10 dozen small wafers
1 c. sugar
2¾ c. all-purpose flour
¾ tsp. baking soda
½ teaspoon ground cinnamon
¼ tsp. freshly grated nutmeg
¼ tsp. salt
¾ c. plus 2 Tbsp. unsalted butter, at room temperature
¾ c. whole raw almonds
Line the bottom of an 8-inch square baking pan with a piece of plastic film long enough to extend up two sides of the pan. Stir the sugar and 1/3 cup water in a medium saucepan over low heat just long enough to dissolve the sugar. Cool to room temperature.
Stir together the flour, baking soda, cinnamon, nutmeg, and salt; set aside.
Mix the butter at medium speed with an electric mixer until creamy. Mix in the cooled sugar-water until well blended, about 2 minutes. Add in the flour mixture at low speed to form a soft dough. Stir in the almonds just to incorporate them. (You may need to finish mixing by hand.) Spread and press the dough evenly into the prepared pan, cover tightly with plastic film, and freeze until completely firm, about 3 hours.
Preheat the oven to 325° F and position two racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper or silicone baking mats. Run a small paring knife around the edges of the pan to loosen the dough, then invert it onto a flat surface. Peel away the plastic film. With a sharp, heavy knife, cut the dough into four blocks that are 8 inches long and 2 inches wide. Wrap 3 of the blocks in plastic film and return them to the freezer. (The blocks can be wrapped tightly in plastic film and frozen for up to 3 months before slicing and baking.)
Cut the remaining block with a small paring knife into ¼” slices. Arrange the wafers ½” apart on the baking sheets. Repeat with the remaining blocks of dough, removing each from the freezer as needed and putting the pans into the oven as they are filled.
Bake the wafers until they are light golden, approximately 15-20 minutes. Transfer the wafers to a rack to cool. Store the cooled cookies in an airtight container at room temperature for up to 2 weeks.
The Wine Lover’s Dessert Cookbook, Page 148