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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 6 |
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Food & Wine. 1998. Ingredients:
1/2 cup whole almond, toasted (3 ounces) |
1/4 cup sugar, plus |
2 tablespoons sugar |
1 cup all-purpose flour |
2 teaspoons ground ginger |
salt |
1/2 cup unsalted butter, at room temperature |
1 teaspoon pure vanilla extract |
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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