Almond Gingersnaps

10 ingredients
6 steps

Ingredients

  • 3 1/2 cups flour
  • 1 cup sliced almonds, lightly toasted
  • 1 cup sugar
  • 1 tablespoon ground ginger
  • 2 teaspoons cinnamon
  • 2 teaspoons ground cloves
  • 1 teaspoon baking soda
  • 1 cup butter, room temperature cut into pieces
  • 1/2 cup dark molasses
  • water

Directions

  1. 1
    Combine first 7 ingredients in large bowl. Mix in butter and molasses, using a wooden spoon. If dough does not stick together when pinched, add water 1 tablespoon at a time to bind (dough can also be maid in an electric mixer with a dough hook.
  2. 2
    Form into three 1x3x6 inch bars. wrap with waxed paper, refrigerate until firm, about 4 hours (can be refrigerates for up to 5 days or frozen up to 2 months, thaw dough in refrigerator overnight).
  3. 3
    Preheat oven to 325 degrees.
  4. 4
    cut dough into 1/8-inch clices. Arrange on baking sheet, spacing 1/2 inch appart.
  5. 5
    Bake until darkened, 10 to 12 minutes. cool on wire rack.
  6. 6
    Store in airtight container.

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