Almond wafers
Light, crisp or chewy as you prefer, perfect with sorbet, ice cream, or a lemon or orange pudding or pots de crème.


 about [frac]2/3[/frac] cup roasted unsalted almonds

Grind to a meal in a food processor. (Don’t overprocess them or let them get warm or you may wind up with almond butter.) Measure out [frac]1/2[/frac] cup of almond meal.



 1 cup + 2 tablespoons allpurpose flour
 [frac]1/2[/frac] teaspoon baking powder
 pinch salt

Whisk together with the almond meal.



 [frac]3/4[/frac] cup butter, softened
 [frac]1/2[/frac] cup sugar
 [frac]1/2[/frac] cup brown sugar

Cream together in a second bowl.



 1 egg
 [frac]1/4[/frac]–[frac]1/2[/frac] teaspoon almond extract
 1 teaspoon brandy

Beat into the buttersugar mixture.


Combine the wet and dry ingredients to make a fairly sticky dough. Drop by generous teaspoonfuls onto parchmentcovered baking sheets and bake at 350°F for 8–10 minutes, or until brown at the edges but soft in the middle. Slide the parchment paper onto racks to cool. The cookies will stay chewy as they cool. If you prefer a crisper cookie, let them bake a couple extra minutes.