Chocolate Covered Ginger Almond Cookies with Whiskey

Directions

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.