Yield: 4 dozen
| Measure | Ingredient |
|---|---|
| 1¼ cup | Whole Almonds; blanched |
| 1¼ cup | Butter |
| 1¼ cup | Sugar |
| ¼ cup | Candied Ginger; minced |
| 2 teaspoons | Ground Ginger |
| 1 pinch | Salt |
| 2½ cup | Flour |
Spread almonds in a single layer in a shallow pan. Place in col oven; turn thermostat to 350øF, and toast almonds 12-15 minutes, stirring occasionally, until lightly toasted. Cool. Grind ¾ cup of the toasted almonds in a food processor or blender until fine.
Cream together ground almonds, butter, sugar, candied ginger, ground ginger and salt. Mix in flour until dough forms a ball. Divide dough into 2 pieces. Roll each piece to form a log 1½ to 2" in diameter.
Wrap and chill logs until firm enough to slice, about 30 minutes.
Slice dough into ¼" slices; place slices 2" apart on ungreased baking sheets. Press a toasted almond into the center of each slice.
Bak at 350øF for 10-12 minutes, until cookies are lightly browned.
Remove cookies to cake rack to cool.
Per Cookie: Calories: 111, Protein: 2 g, Carbohydrate: 12 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 13 mg, Sodium: 47 mg, Fiber: 1 g.
Source: Buderim Australian Ginger Typed by Katherine Smith