These triple ginger-almond cookies are the ultimate of ginger cookies. They are packed with flavor from ground ginger, fresh ginger and crystallized ginger with an added crunch from chopped almonds.
Savor The Best participated in the 5th annual Great Food Bloggers Cookie Swap this year and these triple ginger-almond cookies were our contribution.
A Surprise Ingredient:
The surprise ingredient in these cookies is a touch of freshly ground white pepper. I know that sounds odd but, trust me here, it is pivotal and enhances the taste of the ground ginger, crystalized ginger, and the grated fresh ginger root. In the event that you don’t have white pepper then black pepper will work but you will see the little black spots.
How to Make These Triple Ginger-Almond Cookies:
- In a large bowl, add the flour, almonds, ground ginger, cinnamon, cloves, soda, salt and white pepper. Whisk to combine thoroughly.
- Using a mixer, beat the butter and sugars until light and fluffy. Add the egg and beat until combined then beat in the molasses, grated fresh ginger, and the diced crystallized ginger.
- Slowly add the flour mixture and blend just until combined. Transfer the dough to the refrigerator and chill for 1 hour.
- Place one cup of sugar in a shallow bowl or pie plate and using a medium-size cookie scoop, scoop the cookie dough into mounds and roll into balls. Coat the balls in the sugar and place on the prepared baking sheet about 3 inches apart. Using your finger, make a small indentation on the top of the ball and press in several sliced almonds.
- With the bottom of a 1/4 measuring cup, gently press down on each ball of dough to slightly flatten. Do not flatten too much as the cookies will spread and become thinner.
- Transfer the baking sheet to the middle rack of the oven and bake at 350°F for 13 minutes. Remove from the oven and allow to cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
Nothing compares with the taste of these freshly baked cookies. They are the most indulgently decadent ginger cookies I have ever tasted. They are soft, chewy and loaded with an intense ginger flavor and a delightful crunch from the chopped almonds. This a wonderful combination.
You just have to make these cookies; I’m sure you won’t find anything like them in the supermarket. As a matter of fact, I will make one important suggestion…..stir up a double batch!
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Adapted from Cuisine Best Holiday Baking 2015 magazine
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Triple Ginger-Almond Cookies
Ingredients
- 2-½ cups all-purpose flour 300 grams
- ½ cup toasted sliced almonds chopped (70 grams)
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ⅓ teaspoon ground white pepper
- 1-½ cubes butter softened (12 tablespoons)
- ½ cup granulated sugar 100 grams
- ½ cup packed brown sugar (105 grams)
- 1 egg
- ⅓ cup dark molasses 113 grams
- 1 tablespoon grated fresh ginger
- ⅓ cup diced crystallized ginger 61 grams
- ½ cup sliced toasted almonds 70 grams
- 1 cup sugar for coating 200 grams
Instructions
- In a large bowl, add the flour, almonds, ground ginger, cinnamon, cloves, soda, salt and white pepper. Whisk to combine thoroughly.
- Using a mixer, add the butter, white and brown sugars to a large mixing bowl and blend on medium-high speed until light and fluffy. Add the egg and beat until combined then beat in the molasses, grated fresh ginger, and the diced crystallized ginger.
- Slowly add the flour mixture and blend just until combined. Transfer the dough to the refrigerator and chill for 1 hour.
- Preheat the oven to 350°F and line a baking sheet with parchment paper
- Add the cup of sugar to a shallow bowl or pie plate and using a medium-size cookie scoop, scoop the cookie dough out in mounds of equal size and roll into balls. Coat the balls in the sugar and place on the prepared baking sheet about 3 inches apart. With your finger, make a small indentation on the top of the ball and press in several sliced almonds.
- With the bottom of a 1/4 measuring cup, gently press down on each ball of dough to slightly flatten. Do not flatten too much as the cookies will spread and become thinner. Transfer the baking sheet to the middle rack of the oven and bake for 13 minutes. Remove from the oven and allow to cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
Notes
Nutrition
Pat
Tuesday 7th of August 2018
Hey, Michelle! Thanks for including us in your cookie round-up! :)