Best Lemon Scented Ginger Almond Crisps Recipes

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LEMON-GINGER COOKIES WITH MINT



Lemon-Ginger Cookies with Mint image

Debra Satterthwaite of Carmel, Indiana, put a twist on a classic sugar-cookie recipe with the addition of lemon zest, ginger, and fresh mint.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 36

Number Of Ingredients 11

1 cup all-purpose flour, spooned and leveled
3 tablespoons fresh mint leaves (about 20 large), finely chopped
2 tablespoons finely chopped crystallized ginger (about 1 ounce)
1 tablespoon finely grated lemon zest
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/4 cup packed light-brown sugar
1/2 teaspoon pure vanilla extract
1 egg yolk, room temperature
1/4 cup coarse sugar, for rolling

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, mint, ginger, lemon zest, and baking soda. In a large bowl, using an electric mixer, beat butter, granulated and brown sugars, vanilla, and egg yolk on medium until fluffy, about 8 minutes, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat just until combined.
  • Place coarse sugar in a small bowl. Roll rounded teaspoons of dough into balls and gently roll in sugar to coat. Place, 2 inches apart, on two parchment-lined rimmed baking sheets. Bake until edges are slightly brown, 14 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

Nutrition Facts : Calories 110 g, Fat 5 g, Protein 1 g, SaturatedFat 3 g

GINGER AND ALMOND BARS



Ginger and Almond Bars image

Gluten-free bar cookies with an almond meal base and a candied ginger, sliced almond, and honey topping.

Provided by Patricia Wells

Categories     HarperCollins     Dessert     Almond     Ginger     Cookies     Bake     Wheat/Gluten-Free     Honey

Yield Makes 16 bars

Number Of Ingredients 17

Base:
3 tablespoons (45 g) unsalted butter
1 3/4 cups (165 g) almond meal (also called almond flour or almond powder)
2 tablespoons peeled and grated fresh ginger
3 tablespoons mild honey, such as clover
1 large egg, free-range and organic, lightly beaten
1/2 teaspoon fine sea salt
1 teaspoon pure vanilla extract
Topping:
4 tablespoons (60 g) unsalted butter
1 cup (80 g) sliced almonds
1/3 cup (45 g) minced candied ginger
1/3 cup (80 ml) mild honey, such as clover
1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
Special Equipment
A 9-1/2-inch (24 cm) square baking pan; baking parchment; a 2-quart (2 l) saucepan; a baking rack.

Steps:

  • Center a rack in the oven. Preheat the oven to 400°F (200°C). Line the pan with baking parchment, letting the parchment hang over the sides. (This will make it easier to remove the dessert once baked.)
  • Prepare the base:
  • In the saucepan, melt the butter. Add the almond meal, fresh ginger, honey, egg, salt, and vanilla. Stir until well combined. The mixture should be thick and sticky.
  • Turn the mixture out into the prepared pan. To help make a level and even base, place a piece of plastic wrap on top of the base. Using a flat-bottomed glass (or your fingers), smooth out the base by pressing gently to evenly cover the bottom of the pan. Remove and discard the plastic wrap. Bake until the base is slightly firm, 12 to 15 minutes.
  • Meanwhile, prepare the topping:
  • In the same saucepan, melt the butter over low heat. Add the almonds, candied ginger, honey, salt, and vanilla. Stir just until the ingredients are incorporated.
  • When the base is baked, spread the topping evenly over the base and bake until the topping is dark and sizzling, 12 to 15 minutes. Do not underbake.
  • Transfer the pan to the baking rack to cool. When the dessert is completely cool, remove it from the pan using the overhanging parchment as handles and cut it into 16 even squares.
  • Do Ahead
  • Store in an airtight container at room temperature for up to 1 week.
  • Variation:
  • Chestnut Honey Squares: For the base, replace 1 cup (90g) almond meal with 3/4 cup (120 g) unbleached, all-purpose flour and use a strong honey, such as chestnut, in place of the mild honey. For the topping, replace the candied ginger with organic candied orange or lemon peel, cut into tiny cubes.

MOLASSES-GINGER CRISPS



Molasses-Ginger Crisps image

Boasting three kinds of ginger (ground, crystallized, and fresh), these crispy cookies are packed with flavor. They pair perfectly with our Espresso Ice Cream. Martha made this recipe on Martha Bakes episode 1105.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 8 dozen

Number Of Ingredients 11

2 cups plus 2 tablespoons unbleached all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, room temperature
1 1/2 cups granulated sugar
1 large egg, plus 1 large egg yolk
2 tablespoons finely chopped crystallized ginger
1 teaspoon finely grated fresh ginger
1/3 cup unsulfured molasses
1 cup coarse sanding sugar

Steps:

  • Preheat oven to 350 degrees. In a medium bowl, whisk together flour, ground ginger, baking soda, and salt.
  • In the bowl of a mixer fitted with the paddle attachment, beat butter and granulated sugar on medium-high speed until pale and fluffy. Beat in egg and egg yolk, crystallized ginger, and grated ginger. Reduce speed to low. Beat in flour mixture in three additions, alternating with molasses, beginning and ending with flour mixture and beating until combined after each addition. Cover; refrigerate until firm, at least 1 hour.
  • Using a 1-teaspoon ice cream scoop, scoop dough into rounded teaspoons onto parchment-lined baking sheets. Refrigerate until firm, about 30 minutes. Roll dough into balls; coat with sanding sugar. Place 12 balls onto each parchment-lined sheet, spacing 2 inches apart.
  • Bake, rotating sheets halfway through, until cookies are flat and edges are dark golden brown, 12 to 14 minutes. Let cool 5 minutes on sheets, then transfer to wire racks and let cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days or frozen up to 1 month.

GINGERED LEMON ALMOND SQUARES



Gingered Lemon Almond Squares image

Categories     Food Processor     Ginger     Nut     Dessert     Bake     Lemon     Almond     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 16 squares

Number Of Ingredients 9

1/4 cup unskinned almonds, toasted lightly and cooled completely
1/4 cup confectioners' sugar plus additional for sifting over the squares
1 cup plus 2 tablespoons all-purpose flour
1 stick (1 1/2 cup) cold unsalted butter, cut into pieces
2 large eggs
3/4 cup granulated sugar
1/4 cup fresh lemon juice
1/2 teaspoon double-acting baking powder
1 teaspoon ground ginger

Steps:

  • Preheat the oven to 350°F. In a food processor grind fine the almonds with 1/4 cup of the confectioners' sugar and 1 cup of the flour, add the butter, and blend the mixture until it just resembles meal. Pat the mixture into an 8-inch-square baking pan and bake the crust in the middle of the oven for 15 to 20 minutes, or until it is pale golden. Let the crust cool completely in the pan on a rack.
  • In the bowl of an electric mixer beat the eggs until they are thick and pale, beat in the granulated sugar and the lemon juice, and beat the mixture for 8 minutes. Sift in the remaining 2 tablespoons flour, the baking powder, the ginger, and a pinch of salt, stir the filling until it is combined well, and pour it over the crust. Bake the confection in the middle of the oven for 20 to 25 minutes, or until the filling is set and pale golden. Transfer the dessert in the pan to the rack, sift the additional confectioners' sugar over the top, and let the dessert cool completely. Cut the dessert into 2-inch squares.

GINGER ALMONDS



Ginger Almonds image

Provided by Alton Brown

Categories     appetizer

Time 1h7m

Yield 1 pound or approximately 4 cups

Number Of Ingredients 8

1 tablespoon ground ginger
1 teaspoon kosher salt
2 teaspoons olive oil
1 teaspoon dark sesame oil
1 dried arbol chile, stemmed and broken into small pieces
1 pound whole natural almonds
1 tablespoon less-sodium soy sauce
1 tablespoon Worcestershire sauce

Steps:

  • Heat the oven to 250 degrees F.
  • Combine the ginger and salt in a large mixing bowl and set aside.
  • Heat the olive oil and sesame oil in a 12-inch saute pan over medium-low heat. Add the arbol chile and cook, stirring frequently, until the chile begins to give off an aroma, 30 to 45 seconds. Add the almonds and cook, stirring frequently until lightly toasted, approximately 5 minutes. Add the soy sauce and Worcestershire sauce and cook until reduced slightly and the pan looks dry, approximately 1 minute. Immediately remove the nuts to the large bowl and toss with the ginger mixture.
  • Spread the coated nuts into a single layer on a half sheet pan lined with parchment paper and bake in the oven for 20 minutes. Remove the pan to a cooling rack for at least 30 minutes or until completely cool. Store in an airtight container for up to 1 week.

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