Recipe: Ginger Almond Cookies
1/2 cup almonds, toasted
6 tablespoon sugar
1 cup all-purpose flour
2 teaspoon ground ginger
1 pinch salt
4 ounce unsalted butter, at room temperature
1 teaspoon pure vanilla extract
Estimated Cooking Time: 3 hours 30 min.
1. In a food processor, combine the almonds with half the sugar and process to a coarse powder. Transfer to a bowl and stir in the flour, ginger and salt.
2. In a large bowl, beat the butter with the remaining 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 [for recipe making 48 cookies] . 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 degrees F (175 degrees C) 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. (The cookies can be kept in an airtight container for up to 3 days.)
Yields: 4 dozen.
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