Samotsaring Luto (youtube channel)


2 cups all-purpose flour

1 cup unsalted almonds, toasted and finely ground

1/2 tsp baking powder

1/4 tsp salt

1/8 tsp ground ginger

1 cup unsalted butter,softened

1 1/2 cups granulated sugar

1 tbsp light brown sugar

1 large egg,plus

1 beaten egg

1 tsp vanilla extract(essence)

3 1/2 tbsp finely minced crystallized ginger

36 unsalted blanched whole almonds

Preheat the oven to 375F. Line baking sheets with parchment baking paper.

In a  bowl, whisk together the flour, ground almonds, baking powder, salt, and ground ginger, and set aside.

In a bowl, using a mixer set a medium speed, beat together the butter, 1 cup of the granulated sugar, and the brown sugar until light and fluffy, about 3 minutes. Add the 1 unbeaten egg, vanilla and crystallized ginger and continue to beat at medium speed until combined, about 30 seconds. Reduce the speed to low, add flour mixture, and beat just until combined.

Place the remaining 1/2 cup granulated sugar in abowl. Fill a separate bowl with water. Dip your hands into the water and shake off the excess (this prevents the dough from sticking to your hands). Scoop up a tbsp or so of dough and roll it between your palms into a ball 1 1/2 inches (4cm) in diameter. Roll the ball in the sugar, coating evenly, and place on a prepared baking sheet. Repeat with the remaining dough, moistening your hands after forming each ball and spacing the balls 2 inches apart on the baking sheet. Butter the bottom of a drinking glass, dip the bottom of the glass in the remaining sugar, and flatten the dough balls until they are 3/4 inch thick. Brush the top of each flattened ball with the beaten egg, and then press a blanched almond into the center.

Bake the cookies until golden brown around the edges and very lightly colored in the center, 15-20 minutes.Let them cool on the baking sheets on wire racks for 3 minutes, then transfer the cookies to the racks and let cool to room temperature. The cookies should be crisp on the edges and chewy in the center. Store in an airtight container at room temperature for up to 1 week.

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