My F&W
quick save (...)
Ginger-Almond Cookies
© Reed Davis

Ginger-Almond Cookies

  • SERVINGS: MAKES ABOUT 4 DOZEN
  • MAKE-AHEAD

On a recent buying trip to China, Bill Penzey discovered vibrant, lemony China #1 gingerroot, which he sells in three dried forms—whole, cracked and ground. Be sure to allow time for the cookie dough to chill.

Plus: More Dessert Recipes and Tips

  1. 1/2 cup whole almonds (3 ounces), toasted
  2. 1/4 cup plus 2 tablespoons sugar
  3. 1 cup all-purpose flour
  4. 2 teaspoons ground ginger
  5. Salt
  6. 1 stick (4 ounces) unsalted butter, at room temperature
  7. 1 teaspoon pure vanilla extract
  1. In a food processor, combine the almonds with 3 tablespoons of the sugar and process to a coarse powder. Transfer to a bowl and stir in the flour, ginger and a pinch of salt.
  2. In a large bowl, beat the butter with the remaining 3 tablespoons of sugar and the vanilla until well blended. Add the flour mixture and beat until combined.
  3. Divide the dough in half and shape each half into a 6-inch-long log. Wrap each log in plastic and chill until firm, at least 3 hours or for up to 3 days.
  4. Preheat the oven to 350° and line 2 cookie sheets with parchment paper. Slice the dough logs 1/4 inch thick and arrange the slices 1 inch apart on the prepared cookie sheets. Bake the cookies for about 18 minutes, or until golden on the bottoms and edges; shift the pans halfway through baking. Slide the parchment with the cookies onto wire racks and let the cookies cool completely before serving.
Make Ahead The cookies can be kept in an airtight container for up to 3 days. Notes This recipe calls for toasted almonds, which have a richer flavor than raw almonds. To toast, spread the almonds on a parchment-lined baking sheet and toast in a preheated 350° oven for 8 minutes, or until fragrant. Let the almonds cool thoroughly before proceeding. When processing nuts to a powder, it's best to mix them with a little sugar or flour (about 1 tablespoon per cup of nuts), which absorb the nut oils and prevent the mixture from becoming pasty.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.