- 1 1/2 cups powdered sugar
- 1 1/4 cups all purpose flour
- 1/2 cup (1 stick) chilled unsalted butter, diced
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup whole almonds, toasted
- 3 tablespoons whipping cream
- 3 tablespoons chopped crystallized ginger
- Powdered sugar
- Preheat oven to 325°F. Line 2 heavy large baking sheets with parchment paper. Combine first 7 ingredients in processor and blend using on/off turns until mixture resembles coarse meal. Add almonds, cream and crystallized ginger and process just until moist clumps form. Shape dough into 1 1/4-inch-diameter balls. Place on prepared sheets. Moisten bottom of glass; dip into powder sugar and press each dough ball to 1/4-inch thickness.
- Bake cookies until brown on bottom and edges, about 28 minutes. Transfer cookies to rack and cool. (Store airtight at room temperature.)