Ginger Almond Shortbread Cookies
Delight your taste buds with these irresistibly buttery Ginger Almond Shortbread Cookies, a perfect treat for any occasion. This recipe combines the warm, zesty spice of ground ginger with the nutty richness of almond flour and toasted almonds, creating a sophisticated flavor profile that's both comforting and indulgent. With a tender crumb and melt-in-your-mouth texture, these cookies are easy to make and feature a hint of almond extract to enhance their aromatic charm. Whether you're preparing them for a holiday cookie platter, an afternoon tea, or simply a sweet snack, these elegant shortbreads are sure to impress. Ready in under an hour with simple ingredients, they strike the perfect balance of crisp edges and delicate flavor. Don't forget to save these crowd-pleasers to your baking repertoire!
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Recipe Information
Ingredients
- 226 grams Unsalted butter
- 100 grams Granulated sugar
- 250 grams All-purpose flour
- 1.5 teaspoons Ground ginger
- 50 grams Almond flour
- 1 teaspoon Almond extract
- 0.5 teaspoons Salt
- 50 grams Chopped toasted almonds
Instructions
Preheat your oven to 160°C (325°F) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and creamy, about 2-3 minutes using an electric mixer on medium speed.
Add the almond extract and mix until incorporated.
In a separate bowl, whisk together the all-purpose flour, ground ginger, almond flour, and salt.
Gradually add the dry ingredients to the butter mixture and mix on low speed until a soft dough forms.
Gently fold in the chopped toasted almonds using a spatula.
Turn the dough out onto a lightly floured surface and shape it into a ball. Cover with plastic wrap and refrigerate for 30 minutes to firm up.
Once chilled, roll the dough out to about 1/4-inch thickness. Use a cookie cutter of your choice to cut out shapes and place them on the prepared baking sheets, spacing them about 1 inch apart.
Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve immediately, or store in an airtight container for up to 1 week.
Nutrition Facts
Calories |
3547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.2 g | 318% | |
| Saturated Fat | 117.0 g | 585% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 1218 mg | 53% | |
| Total Carbohydrate | 314.3 g | 114% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 104.3 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 684 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
