BIG ALMOND-ORANGE-GINGER COOKIE

Big Almond-Orange-Ginger Cookie image

Provided by Martha Stewart

Time 2h45m

Yield Serves 8 to 10

Number Of Ingredients 12

1 stick plus 6 tablespoons unsalted butter, room temperature, plus more for pan
1 1/2 cups blanched almonds (7 1/2 ounces)
1 3/4 cups unbleached all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon ground cardamom
3/4 cup high-quality orange marmalade, such as Bonne Maman
2 tablespoons fresh lemon juice
2/3 cup sugar
1/2 teaspoon grated orange zest
1 teaspoon grated peeled ginger (from a 1-inch piece)
Clementines, dark chocolate, orange wedges, and persimmons, for serving
Blood-orange sorbet, for serving

Steps:

Preheat oven to 350 degrees. Butter bottom and sides of an 8-by-11-inch tart pan with a removable bottom. Spread almonds in a single layer on a baking sheet; bake until golden brown and fragrant, about 12 minutes. Let cool completely. Transfer to a food processor; pulse until finely ground. Whisk together flour, salt, and cardamom. Whisk in almonds. In a separate bowl, stir together marmalade and lemon juice.
Beat butter with sugar, orange zest, and ginger on medium speed until light and fluffy, about 2 minutes. Add flour mixture; beat on low speed just until clumps begin to form, about 30 seconds. Press 3 packed cups of mixture into bottom and up sides of prepared pan. Spread marmalade mixture over crust. Crumble remaining flour-butter mixture over top, creating clumps. Bake 25 minutes. Reduce oven temperature to 300 degrees and continue baking until light golden brown and firm, 25 to 30 minutes more. Transfer pan to a wire rack; let cool completely. Remove cookie from pan, running a spatula between cookie and base to release. Serve, with fruit, chocolate, and sorbet. Store cookie in an airtight container at room temperature up to 2 days.