Chocolate Covered Ginger Almond Cookies with Whiskey

By annabrones
December 23, 2014
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Author Notes: A gluten-free recipe for tasty holiday cookies.annabrones

Makes: 16

  • 1 egg
  • 1 tablespoon honey
  • 3 teaspoons whiskey
  • 2 teaspoons freshly grated ginger
  • 1 cup raw almonds, toasted and finely ground
  • 100 grams dark chocolate
  1. Preheat the oven to 350°F (175°C).
  2. 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.
  3. 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.
  4. 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.
  5. Melt the chocolate using a double boiler or by placing a heat-proof bowl inside of a pot of warm water.

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