These savory wafers are a tasty make-ahead prelude to any fall meal. With a texture similar to that of shortbread, they make a wonderful addition to a fresh fruit and cheese plate for dessert, as well.

Recipe by Cooking Light September 2008


Recipe Summary test

16 servings (serving size: 1 wafer)


Ingredient Checklist


Instructions Checklist
  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through salt) in a food processor; pulse until walnuts are finely ground. Add butter; pulse just until mixture resembles coarse meal. Add 2 tablespoons ice water; pulse until dough is moist. Scrape mixture onto a work surface; knead briefly, just until dough comes together (mixture will seem crumbly). Press dough into a 12-inch log on a sheet of plastic wrap. Cover and place in freezer 1 hour or until firm.

  • Preheat oven to 350°.

  • Cut dough crosswise into 16 equal portions; roll each portion into a ball. Working with 1 ball at a time (cover remaining balls to prevent drying), place ball on a baking sheet coated with cooking spray. Using the bottom of a glass, flatten ball to form a 2-inch round. Repeat procedure with remaining balls, leaving approximately 1 inch between flattened rounds on baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack.

Nutrition Facts

32 calories; calories from fat 45%; fat 1.6g; saturated fat 0.7g; mono fat 0.3g; poly fat 0.5g; protein 0.6g; carbohydrates 3.9g; fiber 0.2g; cholesterol 3mg; iron 0.2mg; sodium 44mg; calcium 2mg.