Preheat the oven to 350 degrees. Spread almonds in a
single layer on a baking sheet. Bake until golden, 5
to 10 minutes. Remove almonds to a shallow bowl to
cool. Turn off oven
In the bowl of an electric mixer fitted with the
paddle attachment, combine flour, sugar, ginger,
lemon zest, baking soda, and cinnamon. Add butter,
molasses, and lemon and vanilla extracts, and beat
until combined. With a wooden spoon, stir in
almonds and crystallized ginger.
Divide dough in half. Shape each half into a 7-by-
3-inch rectangle about 1 1/4 inches thick. Wrap in
plastic, and refrigerate until very firm, about 2
hours.Preheat the oven to 350 degrees. Line baking
sheets with Silpats (nonstick French baking mats)
or parchment paper
Using a sharp knife, cut rectangles crosswise into
very thin slices, thinner than 1/8 inch, if
possible. Arrange on prepared baking sheets 1/2
inch apart. Bake until just beginning to darken
around edges, 8 to 10 minutes. Transfer crisps to
wire racks to cool.
Originally Submitted
1/30/2011
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