Rec: Tart Lime Wafers by Nick Malgeri
Tart Lime Wafers
3 1/2 cups all-purpose flour
(spoon flour into cup and level off)
1 3/4 cups sugar
1/4 teaspoon salt
Zest of 2 large limes
12 ounces (3 sticks) unsalted butter, cut into 24 pieces
2 large eggs
Lime Sugar Coating
1 1/2 cups plain or green crystal sugar or granulated sugar
Zest of 1 lime
1. Mix flour, sugar, salt and zest in food processor. Pulse 10 times.
2. Add butter and pulse until it is completely mixed into dry ingredients, but is still powdery. Add the eggs and pulse until dough forms a ball.
3. Invert the food processor bowl over a floured work surface and turn out. Divide dough into 2 equal pieces and form each into a cylinder about 8 inches long.
4. Clean any flour off the work surface and combine the sugar and lime zest, working with fingertips to release the lime flavor. Pour sugar onto work surface in a wide line about 8 inches long. Roll one of the logs of dough in it to coat the outside completely. Repeat with other log. Wrap each long in plastic wrap and refrigerate until firm, about 1 hour.
5. When ready to bake, set racks in upper and lower thirds of 350 degree oven. (I just did middle, I'm sure).
6. Cut logs into 1/4 inch thick slices and place on parchment lined baking sheets.
7. Bake until firm and golden around edges, 15-20 minutes. (He says after first 10 minutes, switch racks from lower to upper).
Storage: Keep at room temp. between sheets of wax paper in a tin or plastic container.
Variation: Substitute lemon zest for lime and yellow sugar for green.
I remember I had TONS of the coating sugar and I kept rolling and rolling. Might start with 1/2 of it next time.
He has a really neat picture in the book on how to roll a cylinder using a bench scraper and parchment paper. Just keep rolling the paper tighter using the bench scraper as a guide, if that makes sense. The logs freeze really well - easy to slice frozen and bake off as needed.
Tart Lime Wafers
3 1/2 cups all-purpose flour
(spoon flour into cup and level off)
1 3/4 cups sugar
1/4 teaspoon salt
Zest of 2 large limes
12 ounces (3 sticks) unsalted butter, cut into 24 pieces
2 large eggs
Lime Sugar Coating
1 1/2 cups plain or green crystal sugar or granulated sugar
Zest of 1 lime
1. Mix flour, sugar, salt and zest in food processor. Pulse 10 times.
2. Add butter and pulse until it is completely mixed into dry ingredients, but is still powdery. Add the eggs and pulse until dough forms a ball.
3. Invert the food processor bowl over a floured work surface and turn out. Divide dough into 2 equal pieces and form each into a cylinder about 8 inches long.
4. Clean any flour off the work surface and combine the sugar and lime zest, working with fingertips to release the lime flavor. Pour sugar onto work surface in a wide line about 8 inches long. Roll one of the logs of dough in it to coat the outside completely. Repeat with other log. Wrap each long in plastic wrap and refrigerate until firm, about 1 hour.
5. When ready to bake, set racks in upper and lower thirds of 350 degree oven. (I just did middle, I'm sure).
6. Cut logs into 1/4 inch thick slices and place on parchment lined baking sheets.
7. Bake until firm and golden around edges, 15-20 minutes. (He says after first 10 minutes, switch racks from lower to upper).
Storage: Keep at room temp. between sheets of wax paper in a tin or plastic container.
Variation: Substitute lemon zest for lime and yellow sugar for green.
I remember I had TONS of the coating sugar and I kept rolling and rolling. Might start with 1/2 of it next time.
He has a really neat picture in the book on how to roll a cylinder using a bench scraper and parchment paper. Just keep rolling the paper tighter using the bench scraper as a guide, if that makes sense. The logs freeze really well - easy to slice frozen and bake off as needed.
