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.