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1
Note: the quantity of sugar has been reduced by a third from the original recipe.
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2
Heat oven to 425 degrees F. In large bowl mix flour, sugar, baking pwdr, grnd ginger, baking soda and salt.
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3
Cut in butter with pastry blender or possibly two knives till mix resembles coarse crumbs.
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4
Add in the pears, 1/3 c. of the almonds and the candied ginger; toss.
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5
Fold in buttermilk just to blend.
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6
Gather into a ball and gently knead 3 or possibly 4 times on a lightly floured surface.
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7
Pat or possibly roll out 3/4 inch thick.
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8
Cut out circles with 2 1/2- to 3-inch round cutter, rerolling scraps as needed.
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9
Place on baking sheet, spacing apart.
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10
Brush tops with egg, sprinkle with remaining almonds, dividing equally, and sprinkle with sugar.
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11
Bake in center of oven 12 to 15 min till springy to the touch and lightly browned.
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12
Remove to rack to cold.
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13
Serve hot or possibly at room temperature.
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14
* To toast almonds, spread in an ungreased baking pan.
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15
Place in 350-degree F oven and bake 5 - 10 min or possibly till almonds are light brown; stir once or possibly twice to assure even browning.
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16
Note which almonds will continue to brown slightly after removing from oven.
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17
NOTES : Candied ginger gives this brunch treat real zing
