Chocolate Ginger Almond Cookies
Prep Time: 30 minutes
Total Time: 1 hour
Yields: 30-40 cookies
100g candied ginger, chopped
300g dark chocolate, coarsely chopped
500g ground almonds
100g icing sugar
½ teaspoon ground cardamom
350g fine sugar
Pinch of salt
2 egg whites
100g dark chocolate, coarsely chopped
Place 150g dark chocolate in a double boiler and melt until smooth. Allow to cool.Pre-heat oven to 220 degrees C.
In a clean bowl add the ground almonds, icing sugar, cardamom, sugar, salt, chopped candied ginger and the remaining chocolate in a bowl. Pour the melted chocolate and the egg whites and mix together until it comes together into smooth. homogeneous dough.
Scatter some flour on the countertop and quickly roll out the dough into a 25 x 25 cm square, about 2 cm thick. Cut into smaller squares then each square diagonally to give you triangles.
Place the triangles on a baking tray, 2cm apart, then back for about 4-5 minutes. Take out of oven and allow to cool completely.
Meanwhile, melt the 100g dark chocolate in a double boiler. Once melted, dip one side of the triangles into the chocolate and allow to dry on some baking paper.
To store. place the cooled and dried cookies in cookie boxes layered in between baking paper. Stored this way the should keep for 2 weeks (if you can resist not eating them in one sitting).
All photographs and written content on What's For Lunch, Honey? © 2006-2013 Meeta K. Wolff unless otherwise indicated. | All rights reserved | If you are interested in using my texts or photographs please contact me | You may not use my work for commercial purposes without my permission | You may not alter, transform, or build upon this work in any form | Please Ask First