A delicate cookie that can be made in a variety of shapes, but always has that great crunch and flavor.
Why Try? These look harder to make than they really are—they’re great cookies to make with friends.
- 16 ounces melted bittersweet chocolate
- 1/4 cup crystallized ginger, finely chopped
- 6 tablespoons softened butter
- 1/4 cup heavy cream
- 1 tablespoon light corn syrup
- 1/2 cup granulated sugar
- 2 tablespoons flour
- 1 cup almonds, finely chopped
- 1/8 cup orange or lemon peel
- 1 Combine butter, cream, corn syrup, sugar and flour in a medium-sized saucepan and heat to boiling over medium heat. Stir continuously to prevent burning.
- 2 Remove pan from heat and stir in almonds, ginger and orange peel.
- 3 Line cookie sheet with parchment paper. Drop batter in very small quantities with wide spaces between, since cookie will become very thin and spread out.
- 4 Bake at 350 degrees for about 10 minutes, then cool for less than 1 minute before shaping. If you do not intend to shape cookies, you can let them cool longer. If shaping, wrap the edge around the handle of a wooden spoon and roll tightly. If cookies cool too much before shaping, simply warm them up in the oven for a few seconds.
- 5 Cool until hardened. Melt chocolate in microwave (about 1 minute per 8 ounces), in a shallow container that will allow you to dip an edge of the cookie in. Dip each cookie and lay on waxed or parchment paper until cool.