Ingredients:
1 1/2 cups powdered sugar
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, chilled, diced
1 tablespoon fresh ginger, peeled minced
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup almonds, whole and toasted
3 tablespoons whipping cream
3 tablespoons crystallized ginger, chopped
powdered sugar
Directions:
Preheat oven to 325 degrees F. Line 2 heavy large baking sheets with parchment paper. Combine first 7 ingredients in processor and blend using on/off turns until mixture resembles coarse meal. Add almonds, cream and crystallized ginger and process just until moist clumps form. Shape dough into 1 1/4 inch diameter balls. Place on prepared sheets. Moisten bottom of glass: dip into powdered sugar and press each dough ball to 1/4 inch thickness.
Bake cookies until brown on bottom and at edges, about 28 minutes. Transfer cookies to rack and cool.
Store in airtight container at room temperature.
Servings: Serve
Time preparation: 25 min.
Time total: 53 min.