ALMOND COCONUT WAFERS (almost Chinese, 75)


½ cup vegetable shortening

¾ cup sugar

1 large egg

¾ cup sifted cake flour (not self-rising)

¼ teaspoon salt

¾ cup lightly packed sweetened shredded coconut

¼ teaspoon almond extract

sliced, unskinned almonds for topping

  1. In a bowl with an electric mixer cream the shortening, add the sugar and beat the mixture until it is light and fluffy. Beat in the egg, add the flour and the salt, and blend the mixture well.  Stir in the coconut and the almond extract.  The dough may be prepared up to 2 days in advance and kept covered and chilled.
  1. Spoon level teaspoons of the dough 1 inch apart onto greased baking sheets, flatten each mound slightly with a finger dipped in cold water, and press an almond slice gently into the center of each one. Bake the wafers in the middle of a preheated 375* oven for 7 to 8 minutes, or until the edges are golden, transfer them with a spatula to racks and let them cool.  The coconut almond wafers may be made up to 2 days in advance and kept sealed in an airtight container in a cool, dry place.

from The Best of Gourmet, 1986

SERVE WITH:  Cherries in the snow

Honeydew melon in coconut milk

Oranges in star anise syrup

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