Yield: Yields about 12 dozen cookies.
As with the Toasted Almond Butter Thins, a very sharp knife makes it easy to slice the nutty dough into neat squares.
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For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
A favorite that I make every year. I don't have a stand mixer so prepare the batter in the food processor... works fine if done gently and if you stop to scrape the bowl. I cut the cookies a bit thicker and bake them a little less to get a light and chewy texture. I use mostly pistachios with some pecans instead of walnuts.
I make these cookies every Christmas and they are always fabulous. While not as pretty as the checkerboard cookies in this same article, the Chocolate-Nut Wafers are still very elegant and very satisfying. They have a chocolaty flavor, a crunchy texture due to all the nuts, and a nice hint of spice from the cinnamon. I have occasionally substituted pecans for the walnuts, too. Delicious. Dough can be made well in advance and frozen. I've also frozen the baked cookies with much success.
Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…View all Moveable Feast recipes and video extras
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