CHOCOLATE-DIPPED WALNUT WAFERS
Steps:
- Whisk the nuts, flour, cloves and salt together; set aside. In an electric mixer on medium speed, beat the butter until light colored, about 2 minutes. Add the sugar and almond extract; continue to beat 3 more minutes, until fluffy. Reduce the mixer speed to low and gradually add the nut mixture, beating until the dough is well combined and starts to gather around the beaters. (You can make the dough to this point, wrap it well and keep it refrigerated for up to 2 days.) Adjust the oven racks to divide the oven in thirds and preheat the oven to 350 degrees. Working with a teaspoonful of dough at a time, roll the dough between your palms into balls about 1 inch in diameter. Place 1 1/2 inches apart on two unbuttered cookie sheets. Cover with waxed paper and, using the bottom of a glass, gently flatten each ball until it is 1/4-inch thick. Remove the waxed paper. Bake the cookies for 13 to 15 minutes, until lightly colored. (They should remain pale.) Cool on wire racks. Repeat until all the dough has been used. When cookies have cooled, melt the chocolate chips in the top of a double boiler over hot water. When the chocolate is melted and smooth, place the top of the double boiler on the counter. Tilt the pot so the chocolate pools and dip each cookie into it just until half of the cookie is coated with chocolate. Lift the cookie and let the excess chocolate drip back into the pot. Gently run the edge of each wafer against the rim of the pot to remove the last of the dripping chocolate. If chocolate becomes too thick to dip the cookies easily, return the pot to the heat for a minute. Place the dipped wafers on baking sheets lined with waxed paper and refrigerate 5 to 10 minutes to set the chocolate. Makes about 4 dozen cookies. *To toast walnuts, place them in a single layer on a baking sheet and bake at 350 degrees until golden, about 15 minutes. Per cookie: 92 calories, 1 grams protein, 7 grams fat, 8 grams carbohydrates, 10 milligrams cholesterol,
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