culinary review

French Cut Almond Gingerbread Cookies

Last Modified: 12/15/12
First Published: 12/14/11
Views: 696
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Views: 696

A bit quicker to make than traditional gingerbread cookies, these French cut cookies are oh so delicious and contain a substantial amount of cinnamon, cloves, cardamom and ginger. You make traditional gingerbread cookies by rolling out the dough and then cutting out shapes with cookie cutters. In this recipe, which also differs since it contains almonds, you simply make rolls our of the dough, let it stiffen in the fridge and then cut thin slices with a sharp knife. This method is really easy to work with, and it's great to have a roll of this dough in the fridge (you can also freeze it), so you're always ready to make some fresh cookies when you have company knocking on the door, or you just crave cookies!

The addition of almonds is really nice here, ideally you should use blanched almonds (which is really easy to do yourself), however of course you could use almonds with the peel still on, this might however add a touch of a bitterness to the cookies.

These French cut almond gingerbreads are also great to serve next to a nice blue cheese since it contrasts perfectly.

  • 15 tbsp butter
  • 1 cup sugar
  • 2/3 cup corn syrup
  • 2 tbsp ground cinnamon
  • 1 tbsp ground clove
  • 1 tbsp ground cardamom
  • 1 tbsp ground ginger
  • 1/4 tsp salt
  • the peel of 2 lemons and 1 orange
  • 3 cups ap flour
  • 1 tbsp baking soda
  • 1/3 cup whole, blanched almonds

Melt the butter in a pot large enough to eventually hold all the ingredients. Add the sugar, corn syrup and all the spices and stir. Take off the heat and let cool. In a separate bowl, mix the flour with the baking soda. Add the citrus peel and the flour-baking soda mix to the butter-sugar-spice mixture. Stir to combine, then add the almonds and mix until distributed.

On a floured counter, roll the dough into four logs, and thoroughly wrap each log in plastic wrap. Put in the fridge until hardened, a few hours at least. (At this point you could keep the logs in the fridge for up to a week before baking, or put them in the freezer if you want to store them longer)

To bake: put the oven on 400 degrees. Cut the logs with a sharp knife (a butcher's knife work beautifully) into thin slices. Place on a sheet pan, with some space between each cookie as they will float out a touch when baking. Bake for seven minutes.

Let cool on a rack. These cookies are best stored in a tin can as that prevents them from getting too soft. Enjoy!