Sesame Almond Ginger Lace Cookies (GF)
What can I say about Sesame Almond Ginger Lace cookies that the photos don’t immediately reveal? They’re practically transparent. I’m sure that you can see that they are crisp, sweet, nutty, light, and unique. In fact, their uniqueness is what made me choose this particular cookie for this year’s Annual Virtual Cookie Swap.
Pictured above are the ingredients for this simple Asian-inspired cookie batter, plus some white chocolate for dipping them (an optional step that I chose to take today, inspired by the snowflakes that were falling outside as I baked them). I found these cookies about 20 years ago in a Williams-Sonoma Holiday Baking cookbook, part of my 90’s collection that I still use.
Today I made them with almond flour to see if they would hold up as a gluten-free recipe, and it worked out so I’m sharing the recipe. If you don’t have almond flour or care about making these gluten-free you can absolutely use an equal amount of all-purpose flour in its place. One step you do need to pay attention to is letting the batter sit for 10 minutes before scooping these out of the bowl for baking. The batter will firm up a bit, making it much easier to work with.
The other thing about baking these cookies is that they really S—P—R—E—A—D out on the pan. Did you get that? I want to make sure. Also, when they say “level tablespoon full”, this is not a suggestion. And “At least 3 inches apart” is no joke either. I’m going to level with you here, you can only fit 6 cookies on a sheet at one time. SIX COOKIES. Don’t think you’ll save time by trying to fit more. I’ve done the research! They bake pretty fast and are totally worth it so don’t let this deter you. (Also don’t be discouraged if the first batch doesn’t turn out great, you may have to go with pancake theory here. But they will still taste delicious so even if they don’t look great, you can snack on them while baking the rest and no one will know.)
If your cookies run together on the pan, DON’T PANIC. The tip of a sharp knife will separate them when they are partially cooled. Here is how you will be rewarded for your patience: DELICIOUSNESS. The ultimate sweet, salty, nutty, spicy crispness. I dipped (and drizzled and spread) these with white chocolate and then sprinkled with a little glittery sugar to dress them up in their holiday best. They are also delicious with dark chocolate. (Like all cookies, amiright?)
Another great thing about these cookies is that they do not deteriorate quickly, but preserve pretty well and may even get better with age. The limits of this have not been tested for too long, because they tend to get eaten pretty quickly, but we had a few of these hanging around for about a week (it was a holiday-time over-abundance-of-sweets situation) and they were still crisp and delicious. (At room temperature in an air-tight container.)
I’m going to tell you one more obvious fact about these, and that is they are perfect with ice-cream or sorbet. One of these lacy cookies served in a dish with a scoop of coconut sorbet is a pretty impressive and elegant dessert, worthy of a special holiday dinner. (Or any afternoon, if you like to treat yourself as special all the time, like you should.)
At the top of this post I mentioned the Annual Virtual Cookie Swap, which I’m so excited and honored to be linked up with this year! I can’t wait to check them all out, myself, since we all went live at virtually the same time! Here is a list of incredible blogger Cookie Recipes (with links), assembled for this special Holiday event:
Madeline Hall – Snowflake Chocolate Sugar Cookies
Katherine in Brooklyn – Cranberry Jam Linzer Cookies
lyndsey eden – Orange Zest and Almond Chocolate Shortbread Cookies
Conscious Eating with Rui – Snickerdoodle Mexican Wedding Cookies
Nommable – Nutmeg Nutella Rice Krispies
The Foodwright – Peanut Butter Cup Thumbprints
Wood and Spoon – Soft Frosted Sugar Cookies
Pumpkin & Peanut Butter – Gluten Free Gingerdoodle Blondies
Seek Satiation – Cinnamon Chocolate Dipped Shortbread
This Brown Kitchen – Chocolate Holiday Nankhatai Cookies
Bappy Girl – Strawberry and Blueberry Meringues
Gracepcheng – Vegan Chocolate Chip Cookies
Jenna Hazel – Soft Vegan Gingerbread Cookies
- 1/2 cup sliced almonds
- 1/2 cup almond flour
- 1 cup firmly packed brown sugar
- 1/3 cup sesame seeds
- 1/3 cup rolled oats
- 3 Tbsp minced crystallized ginger
- 2 Tsp. grated orange zest
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted and cooled
- 1/4 cup milk (I use unsweetened almond milk)
- Optional: 6 oz. white chocolate for dipping/drizzling.
- Position a rack in the upper third of the oven and preheat to 350 degrees.
- In a medium bowl, combine the almonds, flour, brown sugar, sesame seeds, oats, ginger, zest, baking powder and salt. Using a spoon, stir in the melted butter and milk. Let stand for 10 minutes.
- Line a baking sheet with parchment paper. To form the cookies, drop the batter by level tablespoons full onto the parchment, spacing them at least 3 inches apart. Bake until the cookies are bubbly and browned on the edges, about 9-11 minutes.
- Carefully remove the parchment from the baking sheet and let the cookies cool on a flat surface. While the cookies are cooling, line the baking sheet with another sheet of parchment and bake the remaining batter the same way.
- Using a spatula, lift the cookies from the parchment and place them on paper towels to absorb the extra butter. Cookies can be stored in an air tight container at this point or dipped/drizzled with chocolate and then stored.
- Makes about 24-30 cookies
- Optional: Melt one cup of white chocolate, or dark chocolate melting wafers. Dip, spread or drizzle the cookies with chocolate and allow to set completely before storing.