Almond and Ginger Bars

  • Yield: Makes about 10 dozen
Almond and Ginger Bars

Source: Martha Stewart Living, December 2010


  • Spice Cookie Dough
  • 1 cup chopped toasted blanched almonds
  • 1/2 cup chopped candied ginger


  1. Once the flour is incorporated according to dough recipe, beat in almonds and ginger. Divide dough into 2 pieces. Shape each into a 10-inch-long rectangle. Wrap in parchment. Refrigerate until very firm, about 2 hours.

  2. Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.


Try one of our shaped icebox-cookie variations: <p><a href="/recipe/almond-cherry-coins">Almond-Cherry Coins</a> <br><a href="/recipe/apricot-pistachio-triangles">Apricot-Pistachio Triangles</a> <br><a href="/recipe/almond-orange-zest-bars">Almond and Candied Orange Zest Bars</a> <br><a href="/recipe/white-chocolate-hazelnut-and-cherry-triangles">White Chocolate, Hazelnut, and Cherry Triangles</a> <br><a href="/recipe/papaya-macadamia-and-coconut-triangles">Papaya, Macadamia, and Coconut Triangles</a> <br><a href="/recipe/chocolate-walnut-and-cranberry-coins">Chocolate, Walnut, and Cranberry Coins</a> <br><a href="/recipe/candied-fruit-squares">Candied-Fruit Squares</a> <br><a href="/recipe/cranberry-orange-coins">Cranberry-Orange Coins</a>


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