Almond Cornstarch Wafers & Cookies
We like this recipe when grandchildren visit, but also for cookie or candy recipes that require wafers. If making a cookie out if this you can get 20 of them. Making it for wafers will produce about 36. The S- in the parenthesis stands for sodium level. The C stands for carbohydrate level.
Sodium Per Recipe: 73.1 mg
Sodium Per Wafer: 2.029 mg
Carbohydrates Per Recipe: 104.3 g
Carbohydrate Per Wafer: 2.896 g
Nutrient Data Per Wafer (36):
Protein: .569 g
Carbohydrate: 2.896 g
Dietary Fiber: .135 g
Total Sugars: .134 g
Total Fat: 1.105 g
Saturated Fat: .475 g
Monounsaturated Fat: .411 g
Polyunsaturated Fat: .128 g
Cholesterol: 7.571 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .007 g
Total Omega-6 FA: .017 g
Iron: .171 mg
Potassium: 9.74 mg
Sodium: 2.029 mg
Vitamin K: .067 mcg
Folic Acid: 4.01 mcg
Nutrient Data Per Cookie with Marzipan (20):
Protein: 1.249 g
Carbohydrate: 7.388 g
Dietary Fiber: .242 g
Total Sugars: 2.042 g
Total Fat: 2.289 g
Saturated Fat: .856 g
Monounsaturated Fat: .74 g
Polyunsaturated Fat: .23 g
Cholesterol: 13.6 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .012 g
Total Omega-6 FA: .031 g
Iron: .308 mg
Potassium: 17.5 mg
Sodium: 3.653 mg
Vitamin K: .121 mcg
Folic Acid: 7.219 mcg
Makes 36 wafers
Makes 20 2" cookies
Add For Cookies Only
- 1/2 cup Splenda or sugar* (trace)
- 1/4 cup cornstarch (S-2.52 mg) (C-25.6 g)
- 2 tablespoons softened or melted unsalted butter or canola oil (S-3.124 mg)(C-.017 g)
- 1 large egg (S-63 mg)(C-.385 g)
- 2 teaspoons almond extract (S-2.34 mg)(C-3.289 g)
- 2 level tablespoons roasted unsalted almonds, ground (S-.196 mg)(C-3.47 g)
- 3/4 cup white unbleached all-purpose flour (S-1.875 mg)(71.5 g)
- 1 1/2 teaspoons Ener-G or Featherweight baking powder (trace)
- 2 tablespoons warm filtered water*** (trace)
Preheat oven to 350° F.
- 3 tablespoons of marzipan (we use marzipan from Odense) (S-trace) C-43.5 g)
For wafers prepare two large cookie sheets (jelly roll pans) with parchment paper. Set aside in warm area. For cookies prepare only one sheet.
In a medium bowl, sift together Splenda, and cornstarch. Stir in melted butter or oil, egg white, and almond extract and water until mixture is smooth. Stir in unsalted almonds. In a small bowl sift together the flour and baking powder. Add the cup all-purpose flour and baking powder and stir until smooth.
Because of the single action baking powder we must now work quickly.
Using a teaspoon form a ball of dough, place on parchment paper and press down slightly on each ball so that it will bake flat. (No marzipan with the wafers.) Follow baking instructions below.
Using a level 1/4 teaspoon of marzipan and a tablespoon of cookie dough, form dough balls around marzipan and place about 1 to 2-inches apart on parchment pager.
Optionally add a single almond to the top of each cookie and press down on ball halfway using your thumb.
Bake at 350° for 15 minutes. When done, move from pan to wire rack to cool.
*(C-#) stands for amount of carbohydrate in each ingredient. (S-#) stands for amount of sodium in each ingredient. Nutrient data provides totals for cooked wafers and cookies. Cookies include marzipan.
**Data is figured using Splenda. Add 194 calories to recipe total if exchanging for white granulated sugar.
***Might need a bit more.
[Back to Top]