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1
Pre heat oven to 350 degrees
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2
In a large mixer with the paddle attachment blend the room brown butter slowly adding the sugar. Make sure you don't over blend.
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3
In a large bowl sift the all purpose flour and almond flour together. With a spoon turn in the espresso, ginger and salt into the flour.
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4
Slowly add the dry ingredients to the butter till it comes together and forms a loose dough ball mixture.
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5
Take the dough and wrap it in plastic wrap and let it chill for at least 30 minutes.
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6
Once the dough is well chilled, roll it out on a floured surface to around 3/8 inch thick and cut out cookies in desired shapes.
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7
Once the dough is well chilled, roll it out on a floured surface to around 3/8 inch thick and cut out cookies in desired shapes.
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8
Let the cookies cool on a cookie cooling rack for 30 minutes before decorating.
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9
In a small frying pan toast almonds over medium heat till light brown. Let them cool, then chop to desired size and set aside.
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10
In a glass bowl heat the white chocolate for 30 seconds. Take out the bowl and stir the chocolate and heat for another 10 seconds or more if needed, making sure it is a good consistency for decorating. Place chocolate in a icing bag.
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11
Place parchment paper under the cookie cooling rack and with a icing bag dizzle the chocolate over the cookies and dust with toasted almonds.
