Recipe by Chabear01
This recipe posted for 2006 ZWT II - China, taken from "Bon Appetit Tastes of the World"
Top Review by justcallmetoni
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.
- 354.88 ml powdered sugar
- 295.73 ml all-purpose flour
- 118.29 ml unsalted butter, chilled, diced
- 14.79 ml fresh ginger, peeled minced
- 14.79 ml ground ginger
- 2.46 ml ground cinnamon
- 2.46 ml salt
- 177.44 ml almonds, whole and toasted
- 44.37 ml whipping cream
- 44.37 ml crystallized ginger, chopped
- powdered sugar
Directions See How It's Made
- 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.
- Bake cookies until brown on bottom and at edges, about 28 minutes. Transfer cookies to rack and cool.
- Store in airtight container at room temperature.