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Chocolate Nut Wafer dilemma

mamaluana's picture

I and several of my friends have tried the Chocolate Nut Wafer recipe, all with disappointing results. They were not very good (in shape and taste). My friends had the same trouble.  Can you guide me as to what we may have done wrong. I used "unsweetened natural" chocolate (Hershey's) and weighed everything. I've been baking for 50 years so this is surprising. Perhaps it's the temperature in my kitchen (and my friends')??? Can't wait to hear from someone!! Thanks, Luana  P.S. Does the recipe REALLY make 12 dozen? 

GretchenTHEFIRST's picture

Is it this one? It calls for (post #71617, reply #1 of 2)

Is it this one? It calls for COCOA not UNSWEETENED CHOCOLATE.

 

Chocolate-Nut Wafers

by Joanne Chang

As with the Toasted Almond Butter Thins, a very sharp knife makes it easy to slice the nutty dough into neat squares. Yields about 12 dozen cookies.

 
9 oz. (2 cups) all-purpose flour     
2 oz. (1/2 cup) natural (not Dutch process) cocoa
1/2 tsp. ground cinnamon
8 oz. (16 Tbs.) unsalted butter, softened at room temperature
3/4 tsp. salt
10 oz. (2-2/3 cups) confectioners’ sugar
1 large egg, at room temperature
8 oz. (scant 2 cups) chopped walnuts
4 oz. (scant 1 cup) chopped pistachios
GretchenTHEFIRST's picture

Hope you come back, for lots (post #71617, reply #2 of 2)

Hope you come back, for lots of reasons.