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Gingered Almond Tea Cookies

Submitted by: J Ranzini

Ginger, almonds, and green pekoe tea combine for a simple and delicious dessert. These would be the perfect ending to a Chinese meal, especially when served alongside a plate of fresh orange slices and a pot of tea.

Prep Time: Prep time: 15 min. Chill time: 30 min. Cook time: 15 min.
Serving Size: makes 4 dozen
  • 1 c. butter, softened
  • 1 c. sugar
  • ½ tsp. salt
  • ½ tsp. almond extract
  • ½ tsp. vanilla extract
  • 1 egg
  • ¾ c. slivered blanched almonds
  • 2 tbsp. green pekoe tea leaves
  • ¾ c. crystallized ginger, minced
  • 2 ½ c. all-purpose flour
  • 48 whole almonds
  • 1 c. powdered sugar
In the bowl of an electric mixer, cream together the butter, sugar, salt, and extracts. Then beat in the egg.
In a food processor with metal blade, chop the slivered almonds and green pekoe tea until finely ground.
Add the almond/tea mixture to the creamed mixture, along with ginger and flour. Beat until well blended. The dough will be fairly firm.
Divide the dough into 2 balls. On a piece of wax paper or plastic wrap, shape the dough into logs about 2" in diameter. Roll them up in the paper/plastic and chill in the freezer for 30 min.
Remove from freezer. Slice dough into ½” thick slices and place the cookies on ungreased baking sheets. Press a whole almond into the top of each cookie. Bake in a preheated oven at 350°F for 12-15 min., until golden brown.
Remove to a wire rack. While still warm, roll each cookie in powdered sugar, tapping off the excess before returning the cookies to the rack to cool completely.

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