Almond Wafers

Rate this recipe

Preparation info

  • For About


    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

These crunchy wafers can be made with almost any nut, including coconut. The rule to follow is that if you use finely ground nuts, use half the quantity that you would if they were flaked. Any spice can be added to the mix (e.g. ground cinnamon or nutmeg), so it’s a versatile recipe and a great way to use up egg whites. The mix keeps in the fridge for up to ten days.


  • 300g (11oz) almond slivers (or half that weight of ground almonds)
  • 270g (oz) caster sugar
  • 60g (2oz) plain flour
  • 240g (oz) egg whites
  • 100g (oz) unsalted butter, melted and still slightly warm


Mix the dry ingredients well in a large bowl. Thoroughly stir in the egg whites, then thoroughly mix in the butter and leave for 20 minutes at room temperature.

Preheat the oven to 180°C/350°F/Gas 4. Cover a baking tray with non-stick baking parchment (or grease it well) and dollop 4—6 dessert-spoonfuls of the mix on to the tray, though not too close together as they spread. Using the back of a fork that’s been dipped in cold water, spread each lump into a disc about 10cm (4in) across. Cook in the oven until an even golden colour (about 12 minutes). Remove and, with a metal spatula, take the wafers from the tray and allow to cool on a cake rack. You can also drape them over a rolling pin to form what the French call tuiles (‘roofing tiles’). Store the wafers in an airtight jar.