Chocolate Covered Ginger Almond Cookies (With Whiskey!)
I spent most of December in non-traditional December climates. That is to say, non-traditional for me, the little Nordic girl that I am. In other words: warm and exotic. That was a nice change, and let’s be honest, coming back and getting used to morning light only appearing a little before 9am is a bit of a slap in the face, but I am happy about getting back into the kitchen.
My absence has also meant that I’ve had some making up to do in the holiday cookie department. Normally by this point there would have been plenty of pepparkakor and saffransbullar baked, so when I returned to a holiday cookie-free household, there was some serious catching up to do. Enter the jet lagged baking extravaganza that took place this past weekend.
While I’m all for the traditional Christmas cookies (in my case, Swedish ones), I find that most of them take way too long to make. Elaborate recipes have a time and place, but this week is not one of them. You have people popping by to share their holiday spirit with you? Well then you better have something to serve, and since you binge ate all the holiday cookies you so diligently prepared a week ago, you’re going to have to whip something up, and fast.
That’s where these cookies come in.
They’re covered in chocolate, which of course gives them the “I am fancier than a regular cookie” look (hey, just look at how fancy these chocolate dipped apricots are), but they also aren’t going to take you all day to prepare. And there’s whiskey in the dough. Because, well, whiskey. Isn’t a boozy holiday cookie better than a regular holiday cookie?
The recipe is inspired by amaretti, Italian almond cookies, although in this case you can forget separating the egg white and yolk. See, easy cookies! I toast the almonds to bring out the almond flavor, but if you’re really pressed for time, you can use raw almonds instead.
I’ve also added in a bit of fresh ginger for good measure. If you can’t get your hands on fresh ginger – or you’re thinking “I can’t be bothered to go to the store but I have powdered ginger on hand instead!” – then yes, you can use powdered ginger as well, although you will want to use a little less than the amount indicated. Up to you how spicy you want the cookies.
Chocolate Covered Whiskey Ginger Almond Cookies
Makes: About 16 cookies
1 tablespoon honey
3 teaspoons whiskey
2 teaspoons freshly grated ginger
1 cup (5 ounces, 142 grams) almonds, toasted and finely ground (about 1 1/2 cups almond flour)
100 grams dark chocolate (approximately one bar)
Preheat the oven to 350°F (175°C).
In a bowl, whisk the egg until frothy. Add in the honey and whiskey and whisk until well blended. Add in the ginger and ground almonds and work together until a dough forms.
Using a teaspoon, scoop out the dough and form into mounds with your fingers (dip your fingers in cold water if they get too sticky). Place on a greased baking pan, or silicone baking mat.
Bake at 350°F (175°C) for 10-15 minutes, until the edges of the cookies get a deep golden brown.
Remove from the oven and let cool.
Melt the chocolate using a double boiler or by placing a heat-proof bowl inside of a pot of warm water.
Dip the cookies into the chocolate so that the tops are fully covered.
Let cool before serving.
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