These ginger almond cookies really are something else! The texture, the spice, the melting, they’re super tasty and even better they literally take 10 minutes to whip up, a short bake and they’re good to go. Perfect. The super chewy texture makes them so scrummy, the kind of cookie you could accidentally the entire jar of.
So I can’t believe we’re already a full month into the new year! Time is just whizzing on and how exciting! But one thing I cannot wait for, is some warmth, I’m already eagerly awaiting the longer, brighter nights, the warm evenings, the picnics, the long walks! Aaaah, I should stop getting ahead of myself, it actually snowed down South the other day. We’ve got a long way to go before any of that warmer weather! Don’t get me wrong, I do love winter, but I love it in the mountains!
So give these warm cookies a go and you’ll be warm in no time!
Ginger Almond Cookies
Soft, squidgy almond cookies with a cherry on top!
- 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
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.
Whisk the egg whites until they form stiff peaks
In another bowl mix together the ground almonds, orange zest, half the ground ginger and then the stem ginger
Fold in the egg whites to the dry mix to form a sticky dough
Roll the dough and split it into 12 balls as evenly sized as possible
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
Put the balls well space apart on a baking sheet and then flatten each a little and then place a cherry into the middle
Bake for 15-20 minutes, until lightly golden. Once done, cool on a wire rack