Lemon Scented Ginger Almond Crisps Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and sugar in a large bowl with electric mixer on high speed until fluffy. Beat in remaining ingredients except flour until well blended.
• On low speed, beat in flour just until blended.
• Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets. Sprinkle with sugar or almonds.
• Bake 10 to 12 minutes until edges are lightly browned. Cool on cookie sheet 1 minute before removing to wire rack to cool completely. Store in an airtight container at room temperature for up to one week. HINT: These cookies will have a nicely browned edge if baked on a regular thin cookie sheet rather than a thick or insulated one.

Steps:

• Heat oven to 375 degrees. Line a baking sheet with parchment, and lightly coat with nonstick cooking spray. In the bowl of an electric mixer, combine ground almonds, sugar, and egg whites. Beat on medium speed until thick, about 3 minutes. Beat in extracts.
• Roll dough into 1-inch balls, and place 2 inches apart on prepared baking sheet. Flatten each ball with dampened fingers, and gently press 2 sliced almonds on top.
• Bake until just brown on top, about 10 minutes. Remove from oven, and place on a wire rack for 5 to 10 minutes. Remove cookies from baking sheet while still warm, and place on a wire rack to cool.