Title: Ginger-Almond Cookies
Categories: Cookie
Yield: 4 Dozen

1 1/4	c	Whole Almonds; blanched
1 1/4	c	Butter
1 1/4	c	Sugar
1/4	c	Candied Ginger; minced
2	ts	Ground Ginger
1	pn	Salt
2 1/2	c	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 3/4 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 1 1/2 to 2" in diameter. Wrap and chill logs until firm enough to slice, about 30 minutes.

Slice dough into 1/4" 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

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