Ginger Almond Cookies Recipe

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Ginger Almond Cookies
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Ingredients:

Directions:

  1. In a food processor, combine the almonds with 3 tablespoons of the sugar and process to a coarse powder.
  2. Transfer to a bowl and stir in the flour, ginger and a pinch of salt.
  3. In a large bowl, beat the butter with the remaining 3 tablespoons of sugar and the vanilla until well blended. Add the flour mixture and beat until combined.
  4. Divide the dough in half and shape each half into a 6-inch-long log. Wrap each log in plastic and chill until firm, at least 3 hours or for up to 3 days.
  5. Preheat the oven to 350 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.
  6. Bake the cookies for about 18 minutes, or until golden on the bottoms and edges; shift the pans halfway through baking.
  7. Slide the parchment with the cookies onto wire racks and let the cookies cool completely before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 325.81 Kcal (1364 kJ)
Calories from fat 207.45 Kcal
% Daily Value*
Total Fat 23.05g 35%
Cholesterol 40.67mg 14%
Sodium 5.43mg 0%
Potassium 123.16mg 3%
Total Carbs 26.35g 9%
Sugars 8.27g 33%
Dietary Fiber 2.06g 8%
Protein 5.26g 11%
Vitamin A 0.2mg 6%
Iron 0.6mg 4%
Calcium 41.3mg 4%
Amount Per 100 g
Calories 516.5 Kcal (2162 kJ)
Calories from fat 328.87 Kcal
% Daily Value*
Total Fat 36.54g 35%
Cholesterol 64.48mg 14%
Sodium 8.61mg 0%
Potassium 195.25mg 3%
Total Carbs 41.77g 9%
Sugars 13.11g 33%
Dietary Fiber 3.26g 8%
Protein 8.34g 11%
Vitamin C 0.1mg 0%
Vitamin A 0.3mg 6%
Iron 1mg 4%
Calcium 65.5mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • good source of fiber

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