Ginger-Almond Cookies

1. 1

   In a food processor, combine the almonds with 3 tablespoons of the sugar and process to a coarse powder.

2. 2

   Transfer to a bowl and stir in the flour, ginger and a pinch of salt.

3. 3

   In a large bowl, beat the butter with the remaining 3 tablespoons of sugar and the vanilla until well blended.

4. 4

   Add the flour mixture and beat until combined.

5. 5

   Divide the dough in half and shape each half into a 6-inch-long log.

6. 6

   Wrap each log in plastic and chill until firm, at least 3 hours or for up to 3 days.

7. 7

   Preheat the oven to 350 and line 2 cookie sheets with parchment paper.

8. 8

   Slice the dough logs 1/4 inch thick and arrange the slices 1 inch apart on the prepared cookie sheets.

9. 9

   Bake the cookies for about 18 minutes, or until golden on the bottoms and edges; shift the pans halfway through baking.

10. 10

    Slide the parchment with the cookies onto wire racks and let the cookies cool completely before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.