Lemon-Scented Ginger Almond Crisps
Submitted by Janice Elder of Charlotte,
North Carolina. These delicate, crisp tea
cookies are adapted from the traditional
Moravian Christmas cookie.
Martha Stewart Living, February 2000
Yield Makes about 10 dozen
- 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
- 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.
- 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.
- 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.
- Preheat the oven to 350 degrees. Line baking sheets with Silpats (nonstick French baking mats) or parchment paper.
- 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.
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