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Ginger-Almond Cookies

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

  • Servings: MAKES ABOUT 4 DOZEN

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  • 1/2 cup whole almonds (3 ounces), toasted
  • 1/4 cup plus 2 tablespoons sugar
  • 1 cup all-purpose flour
  • 2 teaspoons ground ginger
  • Salt
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 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.


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.

Contributed By Photo © Reed Davis Published May 1998

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