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.
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.
I love chocolate and nuts....
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.
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