Ginger Almond Cookies Recipes

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ALMOND GINGER COOKIES



Almond Ginger Cookies image

Think outside the box this season and enjoy these traditional Chinese cookies, each one topped with an almond slice. -Shirley Warren, Thiensville, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 3-1/2 dozen.

Number Of Ingredients 10

1 cup shortening
1/2 cup plus 3 tablespoons sugar, divided
1/4 cup packed brown sugar
1 large egg, room temperature
1 teaspoon almond extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup crystallized ginger, finely chopped
2 tablespoons sliced almonds

Steps:

  • Preheat oven to 350°. Cream shortening, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in ginger., Shape into 1-in. balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Flatten with the bottom of a glass dipped in sugar. Press an almond slice into center of each cookie., Bake until edges are lightly browned, 9-11 minutes. Cool 2 minutes before removing to wire racks. Store in an airtight container.

Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 20mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

GINGERBREAD COOKIES WITH ORANGE-ALMOND ESSENCE



Gingerbread Cookies with Orange-Almond Essence image

Provided by Geoffrey Zakarian

Categories     dessert

Time 6h5m

Yield 2 dozen cookies

Number Of Ingredients 18

2/3 cup (11 tablespoons) unsalted butter, at room temperature
3/4 cup dark brown sugar, packed
2/3 cup molasses
1 large egg
1 teaspoon almond extract
Zest of 1 orange
3 1/2 cups all-purpose flour
1 1/2 tablespoons ground ginger
1 tablespoon ground cinnamon
1 teaspoon baking soda
3/4 teaspoon kosher salt
Nonstick cooking spray, for the baking sheets
3 cups powdered sugar
1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, at room temperature
1 teaspoon lemon juice
3 to 4 tablespoons milk
Food colorings, for tinting
Decorations, including frostings, licorice strings, cinnamon candies such as Red Hots, sprinkles, almond slivers and jimmies

Steps:

  • For the cookies: In a stand mixer fitted with the paddle attachment, beat the butter until it is airy and creamy, about 3 minutes. Add the brown sugar and molasses and beat for 1 minute. Scrape down the sides with a rubber spatula. Beat in the egg. Add the almond extract and orange zest and beat to combine.
  • Add the flour, ginger, cinnamon, baking soda and salt and turn the mixer on low. Allow to mix until the mixture comes together, about 1 minute.
  • Form the mixture into 2 separate discs about 1-inch thick. Wrap each disc in plastic and store flat in the fridge for about 4 hours or up to overnight.
  • When ready to bake, preheat the oven to 350 degrees F. Spray 2 baking sheets with nonstick spray.
  • Roll out each disc between 2 sheets of parchment paper to about 1/4-inch thick. Cut each into shapes and place on the prepared baking sheets.
  • Bake the cookies, rotating the baking sheets and switching their positions halfway through, until the centers are barely set, 9 to 11 minutes. Let cool completely on the baking sheets on a rack.
  • For the icing: Combine the powdered sugar and butter in a bowl and stir together with the lemon juice and half the milk. Add more milk as needed to achieve a pipeable consistency. Tint with food colorings as desired. Transfer to piping bags.
  • Decorate each cookie as desired. Let set completely, about 30 minutes.

ALMOND AND GINGER BARS



Almond and Ginger Bars image

Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 10 dozen

Number Of Ingredients 3

Spice Cookie Dough
1 cup chopped toasted blanched almonds
1/2 cup chopped candied ginger

Steps:

  • Once the flour is incorporated according to dough recipe, beat in almonds and ginger. Divide dough into 2 pieces. Shape each into a 10-inch-long rectangle. Wrap in parchment. Refrigerate until very firm, about 2 hours.
  • Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

GINGER-ALMOND SHORTBREAD COOKIES



Ginger-Almond Shortbread Cookies image

A not too sweet cookie, nice to have on hand or to add to a tray of different cookies. This came from a friends Jewish Grandmother who used to fix them for us occasionally.

Provided by bayou-mimi

Categories     Dessert

Time 35m

Yield 24 serving(s)

Number Of Ingredients 7

1 cup butter, at room temperature
2/3 cup sifted confectioners' sugar
1 teaspoon almond extract
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1/4 cup finely ground almonds
24 whole almonds

Steps:

  • Preheat oven to 350°.
  • In a large mixing bowl, cream butter with sugar and almond extract until smooth.
  • Add flour, ginger, and ground almonds and beat mixture until well combined.
  • On a floured surface, roll dough out to 1/2-inch thickness.
  • Cut into two-inch rounds and place 1-inch apart on ungreased cookie sheet.
  • Press a whole almond into the center of each cookie and bake about 20 minutes or until very lightly colored.
  • Remove to rack and cool.

GINGER AND ALMOND BARS



Ginger and Almond Bars image

Gluten-free bar cookies with an almond meal base and a candied ginger, sliced almond, and honey topping.

Provided by Patricia Wells

Categories     HarperCollins     Dessert     Almond     Ginger     Cookies     Bake     Wheat/Gluten-Free     Honey

Yield Makes 16 bars

Number Of Ingredients 17

Base:
3 tablespoons (45 g) unsalted butter
1 3/4 cups (165 g) almond meal (also called almond flour or almond powder)
2 tablespoons peeled and grated fresh ginger
3 tablespoons mild honey, such as clover
1 large egg, free-range and organic, lightly beaten
1/2 teaspoon fine sea salt
1 teaspoon pure vanilla extract
Topping:
4 tablespoons (60 g) unsalted butter
1 cup (80 g) sliced almonds
1/3 cup (45 g) minced candied ginger
1/3 cup (80 ml) mild honey, such as clover
1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
Special Equipment
A 9-1/2-inch (24 cm) square baking pan; baking parchment; a 2-quart (2 l) saucepan; a baking rack.

Steps:

  • Center a rack in the oven. Preheat the oven to 400°F (200°C). Line the pan with baking parchment, letting the parchment hang over the sides. (This will make it easier to remove the dessert once baked.)
  • Prepare the base:
  • In the saucepan, melt the butter. Add the almond meal, fresh ginger, honey, egg, salt, and vanilla. Stir until well combined. The mixture should be thick and sticky.
  • Turn the mixture out into the prepared pan. To help make a level and even base, place a piece of plastic wrap on top of the base. Using a flat-bottomed glass (or your fingers), smooth out the base by pressing gently to evenly cover the bottom of the pan. Remove and discard the plastic wrap. Bake until the base is slightly firm, 12 to 15 minutes.
  • Meanwhile, prepare the topping:
  • In the same saucepan, melt the butter over low heat. Add the almonds, candied ginger, honey, salt, and vanilla. Stir just until the ingredients are incorporated.
  • When the base is baked, spread the topping evenly over the base and bake until the topping is dark and sizzling, 12 to 15 minutes. Do not underbake.
  • Transfer the pan to the baking rack to cool. When the dessert is completely cool, remove it from the pan using the overhanging parchment as handles and cut it into 16 even squares.
  • Do Ahead
  • Store in an airtight container at room temperature for up to 1 week.
  • Variation:
  • Chestnut Honey Squares: For the base, replace 1 cup (90g) almond meal with 3/4 cup (120 g) unbleached, all-purpose flour and use a strong honey, such as chestnut, in place of the mild honey. For the topping, replace the candied ginger with organic candied orange or lemon peel, cut into tiny cubes.

BIG ALMOND-ORANGE-GINGER COOKIE



Big Almond-Orange-Ginger Cookie image

Cut into pie-like wedges, this citrusy, streusel-topped bar cookie makes an unexpected yet spectacular Thanksgiving dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h45m

Yield Serves 8 to 10

Number Of Ingredients 12

1 stick plus 6 tablespoons unsalted butter, room temperature, plus more for pan
1 1/2 cups blanched almonds (7 1/2 ounces)
1 3/4 cups unbleached all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon ground cardamom
3/4 cup high-quality orange marmalade, such as Bonne Maman
2 tablespoons fresh lemon juice
2/3 cup sugar
1/2 teaspoon grated orange zest
1 teaspoon grated peeled ginger (from a 1-inch piece)
Clementines, dark chocolate, orange wedges, and persimmons, for serving
Blood-orange sorbet, for serving

Steps:

  • Preheat oven to 350 degrees. Butter bottom and sides of an 8-by-11-inch tart pan with a removable bottom. Spread almonds in a single layer on a baking sheet; bake until golden brown and fragrant, about 12 minutes. Let cool completely. Transfer to a food processor; pulse until finely ground. Whisk together flour, salt, and cardamom. Whisk in almonds. In a separate bowl, stir together marmalade and lemon juice.
  • Beat butter with sugar, orange zest, and ginger on medium speed until light and fluffy, about 2 minutes. Add flour mixture; beat on low speed just until clumps begin to form, about 30 seconds. Press 3 packed cups of mixture into bottom and up sides of prepared pan. Spread marmalade mixture over crust. Crumble remaining flour-butter mixture over top, creating clumps. Bake 25 minutes. Reduce oven temperature to 300 degrees and continue baking until light golden brown and firm, 25 to 30 minutes more. Transfer pan to a wire rack; let cool completely. Remove cookie from pan, running a spatula between cookie and base to release. Serve, with fruit, chocolate, and sorbet. Store cookie in an airtight container at room temperature up to 2 days.

GINGER-ALMOND BISCOTTI



Ginger-Almond Biscotti image

Prize-Winning Recipe 2006! Ginger lovers, you'll get a satisfying flavor punch in twice-baked classic Italian cookies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 34

Number Of Ingredients 9

1/2 cup butter or margarine, melted
1 teaspoon grated orange peel
1/4 cup fresh orange juice
2 eggs
1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1 cup Gold Medal™ all-purpose flour
1/2 cup slivered almonds
1/2 cup white vanilla baking chips
1/4 cup finely chopped crystallized ginger

Steps:

  • Heat oven to 350°F. In large bowl, using wire whisk, beat melted butter, grated orange peel, orange juice and eggs. Stir in remaining ingredients until soft dough forms. Divide dough in half. On 1 side of ungreased cookie sheet, shape half of dough into 12x2-inch log. Repeat with remaining dough on same cookie sheet.
  • Bake 25 to 30 minutes or until edges are golden brown. Cool on cookie sheet 10 minutes. Place logs on cutting board. Cut crosswise into 3/4-inch slices. Place slices cut sides down on ungreased cookie sheet.
  • Bake 15 minutes. Immediately remove from cookie sheet to cooling rack. Cool completely. Store loosely covered.

Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 10 g, TransFat 1/2 g

ALMOND GINGERS



Almond Gingers image

Enjoy these almond and ground ginger cookies baked using refrigerated sugar cookie dough for an anytime dessert - ready in just 40 minutes!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 32

Number Of Ingredients 4

2 tablespoons sugar
1 teaspoon ground ginger
1 roll (16.5 oz) refrigerated sugar cookie dough
32 blanched whole almonds

Steps:

  • Heat oven to 350°F. In small bowl, mix sugar and ginger.
  • Cut cookie dough into 32 (1/4-inch-thick) slices. Shape each slice into ball and roll in sugar-ginger mixture; place 2 inches apart on ungreased cookie sheets. Press almond on top of each cookie.
  • Bake 9 to 11 minutes or until edges are lightly browned. Cool 1 minute; remove from cookie sheets.

Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 55 mg, Sugar 8 g

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