Almond, pistachio, and sour cherry wafers from Sweet (page 23) by Yotam Ottolenghi and Helen Goh

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Notes about this recipe

  • eliza on March 12, 2024

    These were very tasty cookies and they’re very easy to make. I changed the nuts to hazelnuts and pecans, and roughly chopped them. Used my large chefs knife to cut the 3mm slices, baked 10 min at 350. These had quite a crunchy texture, great with a cup of tea.

  • Anea25 on January 29, 2024

    these are amazing. the recipe makes so many of them !

  • elysedc on June 16, 2022

    I really enjoyed this recipe (photo I added is NOT a good representation of my cherry/almond ratio, lol) but I did find it difficult to cut the slices as thinly as described, even after freezing the dough, even with a very sharp knife. I can imagine that slicing with a deli slicer, as Ottolenghi describes, would result in an even crispier cookie (which is already delightful, as is)

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