Almond Gingersnaps Recipe

Name: Almond Gingersnaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3 1/2 cups flour; 1 cup sliced almonds, lightly toasted; 1 cup sugar; 1 tablespoon ground ginger; 2 teaspoons cinnamon; 2 teaspoons ground cloves; 1 teaspoon baking soda; 1 cup butter, room temperature cut into pieces; 1/2 cup dark molasses; water

Servings: persons

3 1/2 cups flour
1 cup sliced almonds, lightly toasted
1 cup sugar
1 tablespoon ground ginger
2 teaspoons cinnamon
2 teaspoons ground cloves
1 teaspoon baking soda
1 cup butter, room temperature cut into pieces
1/2 cup dark molasses
water

1
Combine first 7 ingredients in large bowl. Mix in butter and molasses, using a wooden spoon. If dough does not stick together when pinched, add water 1 tablespoon at a time to bind (dough can also be maid in an electric mixer with a dough hook.
2
Form into three 1x3x6 inch bars. wrap with waxed paper, refrigerate until firm, about 4 hours (can be refrigerates for up to 5 days or frozen up to 2 months, thaw dough in refrigerator overnight).
3
Preheat oven to 325 degrees.
4
cut dough into 1/8-inch clices. Arrange on baking sheet, spacing 1/2 inch appart.
5
Bake until darkened, 10 to 12 minutes. cool on wire rack.
6
Store in airtight container.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 1/2 cups flour, 1 cup sliced almonds, lightly toasted, 1 cup sugar, 1 tablespoon ground ginger, and more.

Yes, Almond Gingersnaps falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Almond Gingersnaps

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