Ginger Almond Cookies

Ginger Almond Cookies

Soft, squidgy almond cookies with a cherry on top!

Course Biscuits
Author FentonEats


  • 200 g caster sugar
  • 200 g ground almonds
  • 40 g stem ginger drained, finely chopped
  • 2 eggs whites
  • zest of 1 orange
  • 0.5 tsp ground ginger
  • 2 tbsp plain flour
  • 12 glace cherries


  1. Preheat the oven to 180C/160C fan/350F/gas 4 and line a baking sheet with baking paper. You may want to make these in two batches as they'll spread a little, so perhaps two baking sheets if you have them will do.

  2. Whisk the egg whites until they form stiff peaks

  3. In another bowl mix together the ground almonds, orange zest, half the ground ginger and then the stem ginger

  4. Fold in the egg whites to the dry mix to form a sticky dough

  5. Roll the dough and split it into 12 balls as evenly sized as possible

  6. In a small bowl take the plain flour and rest of the ground ginger and then lightly coat each dough ball and then shake of the excess

  7. Put the balls well space apart on a baking sheet and then flatten each a little and then place a cherry into the middle

  8. Bake for 15-20 minutes, until lightly golden. Once done, cool on a wire rack