Ingredients
The following ingredients have 12 Servings
- 4 tablespoons unsalted butter (melted and cooled)
- 1/2 cup light brown sugar (or dark brown, packed; I used demerara sugar)
- 2 tablespoons molasses
- 1 large egg
- 2 cups almonds (ground)
- 1/2 teaspoon baking soda
- 1 tablespoon cinnamon (ground)
- 1/4 teaspoon cloves (ground)
- 1/4 teaspoon ginger (ground)
- 1/8 teaspoon salt
- 1 tablespoon granulated sugar (for sprinkling)
Instruction
- Preheat oven to 350 degrees F (180 C). Line two baking sheets with parchment paper. Fill a small ramekin or bowl with water.
- In a large bowl, whisk the butter with the brown sugar, molasses, and egg. In another bowl, whisk together the ground almonds, baking soda, cinnamon, cloves, ginger, and salt. Add the dry mixture to the butter-molasses mixture and stir well to combine (dough will be sticky).
- With a teaspoon or your fingers, scoop out walnut-size portions of dough. Dampen your hands, then roll the dough portions into balls. Place them on the prepared baking sheets about 1 inch (2.5 cm) apart. Gently press the cookies with a fork dipped in water to flatten. Sprinkle with granulated sugar.
- Bake until the cookies are set and slightly firm to the touch, 10 to 12 minutes. Remove from the oven and cool on the baking sheet got 5 minutes, then transfer the cookies to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 1 week.
