This delicious Alton Brown Amaranth Wafers recipe is a quick and easy treat that brings a unique twist to classic cookies. With the perfect balance of sweet candied orange peel and crispy popped amaranth, these wafers are both crunchy and flavorful. You can whip them up with simple pantry ingredients for a delightful, anytime snack!
Recipe Ingredients
Candied Orange Software
- 1 navel orange
- 1 1/3 cups water, divided
- 1 cup granulated sugar
Amaranth Wafer Software
- 1/2 cup whole amaranth
- 1/2 cup plus 2 tablespoons amaranth flour
- 1 teaspoon dried orange peel
- 1/4 teaspoon kosher salt
- 1/8 teaspoon baking powder
- 1 cup plus 2 tablespoons dark brown sugar
- 4 tablespoons unsalted butter, at cool room temperature (60 to 65°F)
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped Candied Orange Peel (above)
How To Make Amaranth Wafers?
- Prepare the pan: Line a baking sheet with parchment paper and place a wire rack on top. Set aside.
- Peel the orange: Use a sharp vegetable peeler to remove the peel from the orange, avoiding the white pith.
- Boil the peel: Place the peel in a small saucepan with 235 ml / 1 cup of water. Boil over medium-high heat for 5 minutes until the peels are just tender. Drain well.
- Candy the peel: Add the remaining 80 ml / 1/3 cup water and sugar to the saucepan with the peels. Bring to a rapid simmer, reduce heat to medium-low, and cook until the syrup crystallizes (15-20 minutes).
- Cool and chop: Transfer the peels to the wire rack with tongs. Let cool for 15-20 minutes, then finely chop and set aside.
- Pop the amaranth: Heat a medium saucepan over medium-high heat for 2 minutes. Add 1 tablespoon of amaranth, cover, and shake constantly until the grains pop (5-10 seconds). Repeat for all the amaranth and let cool.
- Mix dry ingredients: In a bowl, whisk together the amaranth flour, dried orange peel, salt, and baking powder.
- Cream butter and sugar: In a stand mixer, beat the brown sugar and butter on medium speed until light and fluffy (3-5 minutes).
- Add wet ingredients: Beat in the egg until smooth (about 30 seconds), then add the vanilla extract (about 15 seconds).
- Combine all ingredients: On low speed, slowly add the dry ingredients, then the popped amaranth and chopped candied orange peel. Mix until combined (10-15 seconds).
- Chill the dough: Cover and refrigerate for 30 minutes.
- Prepare for baking: Preheat the oven to 160°C / 325°F and line two baking sheets with parchment paper.
- Shape and bake: Drop tablespoons of dough onto the baking sheets, 12 per sheet, 2 inches apart. Flatten each to 1.25 cm / 1/2 inch thick.
- Bake the cookies: Bake one sheet at a time for 10-12 minutes until puffed and golden brown on the bottom.
- Cool and store: Let cool for 1 minute on the sheet, then transfer to a wire rack. Store in an airtight container for up to 2 weeks or freeze for longer storage.
Recipe Tips:
- Perfect Popping Amaranth: Make sure your pan is hot enough before adding the amaranth. Test by flicking water into the pan—if it forms balls and evaporates quickly, it’s ready. Popping too early or in a cool pan can result in burnt or uneven grains.
- Avoid Sticky Dough: Chill the dough for at least 30 minutes before baking. This helps the cookies hold their shape and prevents them from spreading too much in the oven.
- Candying Orange Peel Just Right: When cooking the orange peel, watch for the sugar syrup to become cloudy and crystallize. This means the peels are perfectly candied and will add the best texture to your wafers.
- Baking Evenly: Bake the cookies one sheet at a time in the middle of the oven. This ensures even heat distribution and perfectly golden brown cookies.
- Storage for Freshness: Store the cookies in an airtight container at room temperature to keep them crisp. They also freeze well—just thaw at room temperature when ready to enjoy!
How To Store Leftovers?
- Refrigerate: First, let the leftover Amaranth Wafers cool to room temperature. Then, store them in an airtight container at room temperature for up to 2 weeks.
- Freeze: To freeze, place the cooled Amaranth Wafers in a freezer-safe container or bag. They can be frozen for up to 3 months.
Nutrition Facts
- Calories: 35
- Total Fat: 1.3g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 10mg
- Potassium: 0mg
- Total Carbohydrate: 5g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 1g
Check out More Recipes:
Alton Brown Amaranth Wafers
Description
This delicious Alton Brown Amaranth Wafers recipe is a quick and easy treat that brings a unique twist to classic cookies. With the perfect balance of sweet candied orange peel and crispy popped amaranth, these wafers are both crunchy and flavorful. You can whip them up with simple pantry ingredients for a delightful, anytime snack!
Ingredients
Candied Orange Software
Amaranth Wafer Software
Instructions
- Prepare the pan: Line a baking sheet with parchment paper and place a wire rack on top. Set aside.
- Peel the orange: Use a sharp vegetable peeler to remove the peel from the orange, avoiding the white pith.
- Boil the peel: Place the peel in a small saucepan with 235 ml / 1 cup of water. Boil over medium-high heat for 5 minutes until the peels are just tender. Drain well.
- Candy the peel: Add the remaining 80 ml / 1/3 cup water and sugar to the saucepan with the peels. Bring to a rapid simmer, reduce heat to medium-low, and cook until the syrup crystallizes (15-20 minutes).
- Cool and chop: Transfer the peels to the wire rack with tongs. Let cool for 15-20 minutes, then finely chop and set aside.
- Pop the amaranth: Heat a medium saucepan over medium-high heat for 2 minutes. Add 1 tablespoon of amaranth, cover, and shake constantly until the grains pop (5-10 seconds). Repeat for all the amaranth and let cool.
- Mix dry ingredients: In a bowl, whisk together the amaranth flour, dried orange peel, salt, and baking powder.
- Cream butter and sugar: In a stand mixer, beat the brown sugar and butter on medium speed until light and fluffy (3-5 minutes).
- Add wet ingredients: Beat in the egg until smooth (about 30 seconds), then add the vanilla extract (about 15 seconds).
- Combine all ingredients: On low speed, slowly add the dry ingredients, then the popped amaranth and chopped candied orange peel. Mix until combined (10-15 seconds).
- Chill the dough: Cover and refrigerate for 30 minutes.
- Prepare for baking: Preheat the oven to 160°C / 325°F and line two baking sheets with parchment paper.
- Shape and bake: Drop tablespoons of dough onto the baking sheets, 12 per sheet, 2 inches apart. Flatten each to 1.25 cm / 1/2 inch thick.
- Bake the cookies: Bake one sheet at a time for 10-12 minutes until puffed and golden brown on the bottom.
- Cool and store: Let cool for 1 minute on the sheet, then transfer to a wire rack. Store in an airtight container for up to 2 weeks or freeze for longer storage.
Notes
- Perfect Popping Amaranth: Make sure your pan is hot enough before adding the amaranth. Test by flicking water into the pan—if it forms balls and evaporates quickly, it’s ready. Popping too early or in a cool pan can result in burnt or uneven grains.
- Avoid Sticky Dough: Chill the dough for at least 30 minutes before baking. This helps the cookies hold their shape and prevents them from spreading too much in the oven.
- Candying Orange Peel Just Right: When cooking the orange peel, watch for the sugar syrup to become cloudy and crystallize. This means the peels are perfectly candied and will add the best texture to your wafers.
- Baking Evenly: Bake the cookies one sheet at a time in the middle of the oven. This ensures even heat distribution and perfectly golden brown cookies.
- Storage for Freshness: Store the cookies in an airtight container at room temperature to keep them crisp. They also freeze well—just thaw at room temperature when ready to enjoy!
Alton Brown Amaranth Wafers
