Ginger-almond Cookies 1 1/4 c Whole Almonds; blanched
1 1/4 c Butter
1 1/4 c Sugar
1/4 c Candied Ginger; minced
2 ts Ground Ginger
1 pn Salt
2 1/2 c Flour
Spread almonds in a single layer in a shallow pan. Place in col oven;
turn thermostat to 350 degrees F, and toast almonds 12-15 minutes, stirring
occasionally, until lightly toasted. Cool. Grind 3/4 cup of the
toasted almonds in a food processor or blender until fine.
Cream together ground almonds, butter, sugar, candied ginger, ground
ginger and salt. Mix in flour until dough forms a ball. Divide dough
into 2 pieces. Roll each piece to form a log 1 1/2 to 2" in diameter.
Wrap and chill logs until firm enough to slice, about 30 minutes.
Slice dough into 1/4" slices; place slices 2" apart on ungreased
baking sheets. Press a toasted almond into the center of each slice.
Bak at 350 degrees F for 10-12 minutes, until cookies are lightly browned.
Remove cookies to cake rack to cool. Ginger-almond Cookies printer friendly version located here.
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