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.
Instead of dipping in chocolate, make these into sandwich cookies by spreading a layer of chocolate on one and placing a second cookie on top. Or, drizzle chocolate over the top of a single cookie.
Ingredients
- 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
Preparation
- 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.
