Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Lemon-Scented Ginger Almond Crisps 3.8 (10) 14 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 10 dozen Toasting the sliced almonds deepens their mild flavor, an ideal partner for the zing of crystallized ginger. Ingredients 1 cup sliced almonds 3 ½ 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 ½ cup molasses 1 teaspoon pure lemon extract 1 teaspoon pure vanilla extract ¼ cup minced crystallized ginger Directions 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. Rate it Print