Total Time
53mins
Prep 25 mins
Cook 28 mins

This recipe posted for 2006 ZWT II - China, taken from "Bon Appetit Tastes of the World"

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees F. Line 2 heavy large baking sheets with parchment paper. Combine first 7 ingredients in processor and blend using on/off turns until mixture resembles coarse meal. Add almonds, cream and crystallized ginger and process just until moist clumps form. Shape dough into 1 1/4 inch diameter balls. Place on prepared sheets. Moisten bottom of glass: dip into powdered sugar and press each dough ball to 1/4 inch thickness.
  2. Bake cookies until brown on bottom and at edges, about 28 minutes. Transfer cookies to rack and cool.
  3. Store in airtight container at room temperature.
Most Helpful

5 5

One of those recipes that leaves you looking for that sixth star. I loved the spicy ginger infusion from three sources as well as the pleasant contrast of almond. The cookies are a wee bit soft and tender on the inside wth a crispy exterior and glossy top. I cheated and purchased ground almond flour, using a little bit less than 3/4 cup. The dough was rather soft so I chilled it for 30 minutes to make it easy to use my cookie scoop. Also, my cookes were a good bit smaller -- I tend to do them that way for parties -- so I had almost 4 dozen from this recipe. I will be making these often. Thanks Chabear01.