• 1/2 cup whole almonds (3 ounces), toasted
• 1/4 cup plus 2 tablespoons sugar
• 1 cup all-purpose flour
• 2 teaspoons ground ginger
• 1 stick of unsalted butter
• 1 teaspoon pure vanilla extract
Preheat oven to 350 °F. In a food processor, combine the almonds with 3 tablespoons of the sugar and process to a coarse powder. Stir them in the flour, ginger and a pinch of salt. Beat the butter with the remaining 3 tablespoons of sugar and the vanilla until well blended. Add the flour mixture. Divide the dough in half and shape each half into a 6-inch-long log. Wrap each log in plastic and chill until firm, at least 3 hours. Line cookie sheets with parchment paper. Slice the dough logs 1/4 inch thick and arrange the slices 1 inch apart on the prepared cookie sheets. Bake the cookies for about 18 minutes, or until golden on the bottoms and edges.