Gingerbread cookies with almond powder
6 servings
35 minutes
Gingerbread cookies with almond flour are a refined treat that combines the spicy zest of ginger with the delicate nutty sweetness of almonds. This recipe comes from European culinary tradition, where spices are loved for creating complex flavor nuances. Ginger adds a warming sharpness to the cookies, while almond flour softens the texture, making them both crunchy and crumbly. These cookies are perfect for winter evenings, especially paired with a cup of fragrant tea or coffee. The combination of sweetness and mild spiciness makes them an excellent choice for cozy home tea times as well as festive tables. Their unique texture makes them particularly enjoyable — each piece is fragile on the outside and tender on the inside, creating an unforgettable gastronomic delight.
1
You need to soften the butter and grate the ginger on a fine grater, or use ground ginger.
- Butter: 170 g
- Ginger: 100 g
2
Mix flour and baking powder. In the same bowl, alternately add sugar, butter, and almond paste. Knead the dough; a mixer can be used. The dough will be firm and crumbly.
- Wheat flour: 300 g
- Baking powder: 0.5 teaspoon
- Almond powder: 50 g
- Powdered sugar: 170 g
3
Line the baking tray with parchment paper. Preheat the oven to 160 degrees.
4
Separate a quarter of the dough and set it aside. Beat an egg into the remaining part. Knead the dough into a tight ball. Roll the resulting dough into a sausage and refrigerate for 40-60 minutes.
- Chicken egg: 1 piece
5
Cut the sausage into slices 1.5–2 cm thick, place a piece of the remaining quarter of dough on each. Press down.
6
Leave enough space between the cookies as the dough rises well.
7
Bake for 20–30 minutes. After it cools a bit, remove from the tray.