by AntoniaJames
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A&M's Testing Notes:
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Expand2 cups ground almonds Ask a question about this ingredient
1/2 cup raw cane (turbinado) sugar Ask a question about this ingredient
½ teaspoon salt Ask a question about this ingredient
¼ teaspoon freshly ground black pepper (or more, to taste) Ask a question about this ingredient
1 tablespoon ground ginger (or more to taste) Ask a question about this ingredient
2 tablespoons all-purpose flour Ask a question about this ingredient
3 egg whites Ask a question about this ingredient
1/4 teaspoon almond extract (or more to taste) Ask a question about this ingredient
2 tablespoons finely chopped candied or crystallized ginger (optional) Ask a question about this ingredient
2 tablespoons coarsely chopped dried sour cherries (optional) Ask a question about this ingredient
In the top third of a 400 degree (Farenheit) oven, toast the ground almonds on a large cookie sheet covered with parchment. Stir around every minute or so to prevent burning. Continue for three or four minutes, or as long as necessary to toast them to a light caramel color. Once you've taken them out, stir them around several times to facilitate cooling.
Ask a question about this stepReduce the oven temperature to 325 degrees Farenheit.
Ask a question about this stepIn a large bowl, stir together the sugar, salt, flour and spices.
Ask a question about this stepIf you are using candied ginger or dried cherries, drop in the bits slowly, to keep them separated. (Please see the note below on cutting the ginger.) Work briefly with your fingers to coat the pieces, to prevent them from clumping together.
Ask a question about this stepAdd the nuts to the sugar and spice mixture. Combine thoroughly.
Ask a question about this stepLightly beat the egg whites until just foamy. If you like a strong almond flavor, add the almond extract at this point. Go easy though, as it can quickly and irrevocably overwhelm the ginger.
Ask a question about this stepStir in the egg whites. The dough should be a sticky stiff paste.
Ask a question about this stepDrop by the tablespoon full onto cookie sheets lined with parchment.
Ask a question about this stepCook for 25 minutes for a chewy cookie, or 30 minutes for a crispy one.
Ask a question about this stepAllow to cool on the parchment.
Ask a question about this stepEnjoy!!
Ask a question about this stepNote: It's much easier to cut candied or crystallized ginger into tiny pieces if you put a few drops of flavorless vegetable oil on both your knife and the cutting surface where you plan to work. ;o)
Ask a question about this step
Selmelier works at Meadow, a shop that specializes in salt.
I love the heat of the black pepper. These must be lovely.