Ginger Almond Cookies

INGREDIENTS

1/2 cup whole almonds (3 ounces), toasted
1/4 cup plus 2 tablespoons sugar
1 cup all-purpose flour
2 teaspoons ground ginger
Salt
1 stick (4 ounces) unsalted butter, at room temperature
1 teaspoon pure vanilla extract

DIRECTIONS

In a food processor, combine the almonds with 3 tablespoons of the sugar and process to a coarse powder. Transfer to a bowl and stir in the flour, ginger and a pinch of salt.
In a large bowl, beat the butter with the remaining 3 tablespoons of sugar and the vanilla until well blended. Add the flour mixture and beat until combined.
Divide the dough in half and shape each half into a 6-inch-long log. Wrap each log in plastic and chill until firm, at least 3 hours or for up to 3 days.
Preheat the oven to 350� and line 2 cookie sheets with parchment paper. Slice the dough logs 1/4 inch thick and arrange the slices 1 inch apart on the prepared cookie sheets. Bake the cookies for about 18 minutes, or until golden on the bottoms and edges; shift the pans halfway through baking. Slide the parchment with the cookies onto wire racks and let the cookies cool completely before serving.

Tip: This recipe calls for toasted almonds, which have a richer flavor than raw almonds. To toast, spread the almonds on a parchment-lined baking sheet and toast in a preheated 350º oven for 8 minutes, or until fragrant. Let the almonds cool thoroughly.

Recipe courtesy of Food and Wine