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Lemon-Scented Ginger Almond Crisps

10

Toasting the sliced almonds deepens their mild flavor, an ideal partner for the zing of crystallized ginger.

  • Yield: Makes about 10 dozen

Source: Martha Stewart Living Special Issues 2001

Ingredients

  • 1 cup sliced almonds
  • 3 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon ground ginger
  • 2 teaspoons grated lemon zest
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup molasses
  • 1 teaspoon pure lemon extract
  • 1 teaspoon pure vanilla extract
  • 1/4 cup minced crystallized ginger

Directions

  1. Preheat the oven to 350 degrees. Spread almonds in a single layer on a baking sheet. Bake until golden, 5 to 10 minutes. Remove almonds to a shallow bowl to cool. Turn off oven.

  2. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, ginger, lemon zest, baking soda, and cinnamon. Add butter, molasses, and lemon and vanilla extracts, and beat until combined. With a wooden spoon, stir in almonds and crystallized ginger.

  3. Divide dough in half. Shape each half into a 7-by-3-inch rectangle about 1 1/4 inches thick. Wrap in plastic, and refrigerate until very firm, about 2 hours.

  4. Preheat the oven to 350 degrees. Line baking sheets with Silpats (nonstick French baking mats) or parchment paper.

  5. Using a sharp knife, cut rectangles crosswise into very thin slices, thinner than 1/8 inch, if possible. Arrange on prepared baking sheets 1/2 inch apart. Bake until just beginning to darken around edges, 8 to 10 minutes. Transfer crisps to wire racks to cool.

Reviews Add a comment

  • marshmallowjane
    1 DEC, 2014
    I love these cookies, especially with coffee. I've been baking since age eight, and I'd say that baking cookies is my forte. I especially enjoy a plain cookie with subtle flavors. I believe that the molasses and candied ginger "make" the cookie. For the best price, look for candied ginger in the bulk section of a store where you bag your own groceries. Refrigerating the dough overnight works well. I wonder how long can I refrigerate it. The comment about freezing the dough is helpful. Thank you.
    Reply
  • bora555
    6 DEC, 2012
    These are heavenly! I've been making them now for the past 2 years and they are very well recieved by my many guest to my holiday open house party! I use only vanilla extract and the lemon zest and they are wonderful. There is the slightest lemon essence that compliments the spices just right.
    Reply
  • shelleyk1yahoo
    21 DEC, 2010
    The dough is very dry and hard to handle, but the cookies are absolutely delicious!
    Reply
  • LauraY
    5 MAR, 2009
    I always use Steen's 100% Pure Cane Syrup in recipes calling for molasses. I like the flavor better, and I always have it on hand. It is what my grandmother always used in her gingerbread. The recipe passed through the generations and her great granddaughter is now using it with this syrup. It is also great on pancakes and biscuits...
    Reply
  • skatesillyheart
    5 MAR, 2009
    Is there any way I can use zest/juice to replace the lemon extract? I don't want to buy a whole bottle for one batch of cookies I don't even know that I'll like!
    Reply
  • shelleyk1yahoo
    23 DEC, 2008
    Agree, these are fabulously tasty cookies, my cousin's a professional chef and whenever we go to his house these are the cookies he asks me to bring! I also agree that using the creaming method works better than the above -- otherwise the dough is too dry.
    Reply
  • chmurag
    15 DEC, 2008
    I buy crystallized ginger in my local supermarket (Shop Rite), especially around the holidays. You can make your own, too. These are always a big hit. I have to tell all of you that the molasses and ginger are what give the cookie its wonderful flavor. Trader Joe's sells something similar without molasses and ginger and it is a pretty bland cookie. I shape the logs after I wrap them in plastic.
    Reply
  • Leafladysusan
    6 JUL, 2008
    You might try using honey instead of molasses. I have interchanged them successfully in other recipes. You get a lighter colored more delicate flavor cookie.
    Reply
  • donnajeangifford
    5 JUL, 2008
    he ingredients sounded great! I mixed up the batch to bake tomorrow am. Shaping the logs a challenge. Plastic wrap helped! Mixing.. thanks to Martha idea to cover the mixer to prevent ingredients from "flying" out. Did I miss a step for easy of mixing and shaping? I hope the bake and taste great tomorrow. DJG
    Reply
  • Amara_07
    5 JUL, 2008
    The dough freezes well too. I keep a brick in the freezer, ready to bake when friends just pop in.
    Reply