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Categories:
blanched almonds flour baking soda ground cinnamon ground ginger ground cardamom ground coriander ground nutmeg ground cloves salt butter light brown sugar sugar egg
Viewed: 60 - Published at: 9 years agoIngredients
- 1/2 cups blanched almonds, toasted
- 1 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground nutmeg
- 18 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup softened unsalted butter
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1 egg
Method
- Using a food processor, finely grind the almonds with 2 tablespoons of the flour.
- Whisk together ground almonds with the rest of the flour, baking soda, spices, and salt in a bowl and set aside.
- In a stand mixer, cream together butter and sugars on medium-high speed until light and fluffy.
- Add egg and beat until combined.
- With the mixer on low speed, add in the flour mixture and mix until just moistened and combined.
- Flatten the dough into a disk, wrap well with plastic wrap, and refrigerate for at least three hours, but preferably overnight.
- Preheat the oven to 350 degrees.
- Line several cookie sheets with parchment paper.
- Roll dough 1/8 inch thick on a lightly floured surface.
- Cut out cookies and place on sheets about 1 inch apart.
- Bake for 10 to 12 minutes, rotating sheets halfway through, until firm and lightly golden around the edges.
- Cool sheets on wire racks for a couple minutes before transferring cookies directly onto wire racks with a spatula to finish cooling.
