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Almond Spice Wafers

M sure does like his cookies so I’m always happily on the lookout for something new and different to try.  There are several tried-and-trues that, although easy to make and proven successes, have lost their luster for me, the baker.  M’s cookie texture taste tends to veer more toward the thick, chewy and chunky so I set out to make the complete opposite, something thin, light and crispy.

These Almond Spice Wafers are a variation on Moravian Spice Cookies, which are traditionally made with molasses, rolled, and have the reputation of being the world’s thinnest cookie.  The Moravian Spice Cookie originated from the Moravian Church community during Colonial times in Old Salem, North Carolina, are similar to the German debauchee and have additional roots in Austria.  There are recipes that date back as far as the 1700s.  Quite the lineage!

My recipe originated from a very different and more contemporary source… Martha Stewart.

Almond Spice Dough

The main difference is that these Almond Spice Wafers are made with brown sugar instead of molasses and instead of being rolled thin, the dough is pressed into a mini loaf pan, frozen (I allowed mine to freeze overnight) and sliced thin before the cookies are baked.  A sharp knife and a steady hand are key to completing the task of slicing the cookies as thin as possible.

The finished product was indeed thin but a far cry from being the thinnest cookie in the world.  I leave that to the Moravians.

Almond Spice Wafers

Here is the recipe in case you are in the mood for something a little thin, light and crispy.



Filed under Cookies

The Best Tuna Meatballs

Cinnamon and…tuna?  You better believe it!  I think of cinnamon often but rarely do I think of it and tuna at the same time.  Cinnamon rolls. Cinnamon toast.  Cinnamon and oatmeal.  Sure.  But cinnamon tuna?

Jamie Oliver has a recipe in his cookbook, Jamie’s Italy, called Le Migliori Polpette di Tonno (The Best Tuna Meatballs) that combines these two flavors and the result is out-of-this-world good.

As an aside, whenever a recipe claims it is the best, the skeptic in me has to find out for myself.  So, I set out to make these “migliori” meatballs and believe me when I say that they are indeed the best tuna meatballs and dangerously close to the best meat flavored meatballs I have ever had.  Jamie says they can be served with spaghetti or linguine but we ate ours with a side of sautéed spinach and a Mediterranean coca.  What’s a coca?  Stay tuned…

The finished product

Here’s the recipe…

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Filed under Entrees, Seafood