Chocolate Covered Ginger Almond Cookies With Whiskey

1. 1

   Preheat the oven to 350u00b0F (175u00b0C).

2. 2

   In a bowl, whisk the egg until frothy. Add in the honey and whiskey and whisk until well blended. Add in the ginger and ground almonds and work together until a dough forms.

3. 3

   Using a teaspoon, scoop out the dough and form into mounds with your fingers (dip your fingers in cold water if they get too sticky). Place on a greased baking pan, or silicone baking mat.

4. 4

   Bake at 350u00b0F (175u00b0C) for 10-15 minutes, until the edges of the cookies get a deep golden brown. Remove from the oven and let cool.

5. 5

   Melt the chocolate using a double boiler or by placing a heat-proof bowl inside of a pot of warm water.

* Per serving · 4 servings · Values may vary.

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