1 1/2 cups (300 g) unsalted butter, softened
1 1/2 cups (270 g) all-purpose flour
3/4 cup granulated sugar
4 cups (480 g) all-purpose flour
1 1/2 teaspoons baking soda
1 pinch salt
1 tablespoon grated ginger, plus 1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 cups sliced almonds, peel removed
1 1/2 cups (300 g) unsalted butter, softened
1 1/2 cups (270 g) all-purpose flour
3/4 cup granulated sugar
4 cups (480 g) all-purpose flour
1 1/2 teaspoons baking soda
1 pinch salt
1 tablespoon grated ginger, plus 1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 cups sliced almonds, peel removed
Cream together the butter, sugar, and granulated sugar until light and fluffy
Add in the flour, baking soda, salt, ginger, cinnamon, and cloves, mixing until just combined
Mix well
Stir in the sliced almonds
Shape into two logs, each 5 cm in diameter
Wrap each log tightly in aluminum foil and refrigerate for at least 1 hour or until firm
Preheat oven to 180°C (moderate)
Cut the log into 5 mm thick slices
Place the slices on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until lightly golden brown at the bottom
Yield: 59 biscuits
129 calories per biscuit.
