Amaranth Wafers

1. Pop the Amaranth

Start by popping the amaranth, which gives the cookies their crunchy texture. Heat a nonstick skillet over medium-high heat. Add one tablespoon of whole amaranth at a time. Stir constantly and listen for the popping to slow down, which should take about a minute. Once popped, transfer the amaranth to a bowl and repeat until all of it is popped.

2. Cream the Sugar and Butter

In a stand mixer fitted with the paddle attachment, cream together 195 grams of dark brown sugar and 55 grams of room temperature unsalted butter. Mix for about 2 minutes until the mixture is light and fluffy. This step is crucial as it ensures the cookies are tender and well-balanced in sweetness.

3. Prepare the Dry Ingredients

In a separate bowl, whisk together 75 grams of amaranth flour, 3 grams of dried orange peel, ¼ teaspoon of kosher salt, and ⅛ teaspoon of baking powder. This blend will infuse the cookies with a subtle citrus aroma and ensure they rise perfectly.

4. Combine Wet and Dry Ingredients

With the mixer running on low, add one large egg and ½ teaspoon of vanilla extract to the butter mixture. Gradually incorporate the dry ingredients, followed by the popped amaranth and 30 grams of chopped candied orange peel. Mix until just combined, then cover and chill the batter for 30 minutes to allow the flavors to meld.

5. Preheat the Oven

Before baking, preheat your oven to 325°F (163°C).

6. Bake the Cookies

Line half sheet pans with parchment paper. Scoop the chilled batter onto the prepared pans, leaving enough space between each cookie. Bake in the preheated oven for 10 to 12 minutes or until the cookies are golden brown around the edges. Let them cool on the pans for a few minutes before transferring them to a wire rack to cool completely.