Gingered Sesame Almond Shortbread Bark Recipes

Steps:

• Brush bottom and sides of a 10-by-15-inch baking pan with softened butter. Line pan with parchment, with a 2-inch overhang on each long side, then brush parchment with more butter. Preheat oven to 350 degrees.
• Place flour, ginger, salt, baking powder, and 1/2 cup sugar in a food processor; pulse to combine. Add cold butter and pulse until dough just comes together. Scatter evenly in pan, then press firmly to flatten. Brush dough with egg white to moisten, then scatter with almonds, sesame seeds, and remaining 1/4 cup sugar in alternating even layers.
• Bake until golden, about 35 minutes. Transfer bark on parchment to a cutting board. Immediately cut into 24 pieces (4 strips on short side, 6 on long side), then transfer to a wire rack and let cool completely. Bark can be made 3 days ahead and stored at room temperature.

Steps:

• Preheat oven to 325 degrees F. Blend and pulse the 1/2 cup nuts in a food processor with the sugar until mixture resembles coarse sand. (If there are a couple small chunks of nuts that is fine.) Add the butter, vanilla and almond extracts, and the salt, and pulse until creamy. Add the flour and continue to pulse to make a soft dough.
• Turn the dough out into a 9-inch tart pan and spread it out evenly with an off-set spatula. Dip the spatula in a little warm water to help smooth and even the surface of the shortbread. Cover and freeze until firm, about 20 minutes.
• Put the tart pan on a baking sheet and dock (prick) the dough all over with a fork. Generously sprinkle the top of the shortbread with sugar. Toss the remaining whole almonds in the egg white; evenly arrange and press the nuts into the dough around the edge of the pan. Bake until golden brown and set, about 1 hour and 10 minutes.
• Cool the short bread in the pan on a rack for 10 minutes. Carefully remove the tart ring and cut the shortbread with a sharp knife into wedges, each with a nut. Cool shortbreads on a rack completely. (Alternatively present the shortbread as 1 large cookie. Cool the shortbread in the pan completely and remove the tart ring. Cut the shortbread into wedges as desired.) Serve. Store in a tightly sealed container for up to 5 days.

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and 1 cup of sugar on medium-low speed, just until they are combined. (Don¿t whip!) Add the vanilla and 2 teaspoons water and mix until combined. In a medium bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter mixture and mix until the dough starts to come together. Add the ginger, then dump onto a surface generously dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough 3/8 inch thick and cut circles with a 2 3/4-inch plain round cookie cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges start to brown.
• Cool to room temperature and serve.

Steps:

• Center a rack in the oven. Preheat the oven to 400°F (200°C). Line the pan with baking parchment, letting the parchment hang over the sides. (This will make it easier to remove the dessert once baked.)
• Prepare the base:
• In the saucepan, melt the butter. Add the almond meal, fresh ginger, honey, egg, salt, and vanilla. Stir until well combined. The mixture should be thick and sticky.
• Turn the mixture out into the prepared pan. To help make a level and even base, place a piece of plastic wrap on top of the base. Using a flat-bottomed glass (or your fingers), smooth out the base by pressing gently to evenly cover the bottom of the pan. Remove and discard the plastic wrap. Bake until the base is slightly firm, 12 to 15 minutes.
• Meanwhile, prepare the topping:
• In the same saucepan, melt the butter over low heat. Add the almonds, candied ginger, honey, salt, and vanilla. Stir just until the ingredients are incorporated.
• When the base is baked, spread the topping evenly over the base and bake until the topping is dark and sizzling, 12 to 15 minutes. Do not underbake.
• Transfer the pan to the baking rack to cool. When the dessert is completely cool, remove it from the pan using the overhanging parchment as handles and cut it into 16 even squares.
• Do Ahead
• Store in an airtight container at room temperature for up to 1 week.
• Variation:
• Chestnut Honey Squares: For the base, replace 1 cup (90g) almond meal with 3/4 cup (120 g) unbleached, all-purpose flour and use a strong honey, such as chestnut, in place of the mild honey. For the topping, replace the candied ginger with organic candied orange or lemon peel, cut into tiny cubes.

Steps:

• Preheat oven to 350°.
• In a large mixing bowl, cream butter with sugar and almond extract until smooth.
• Add flour, ginger, and ground almonds and beat mixture until well combined.
• On a floured surface, roll dough out to 1/2-inch thickness.
• Cut into two-inch rounds and place 1-inch apart on ungreased cookie sheet.
• Press a whole almond into the center of each cookie and bake about 20 minutes or until very lightly colored.
• Remove to rack and cool.

Steps:

• Preheat oven to 375°. In a small heavy saucepan, melt butter over medium heat. Heat 6-8 minutes or until golden brown, stirring constantly. Transfer to a large bowl; cool 15 minutes., Whisk in sugars, egg and extract until smooth. In another bowl, whisk flour and salt; stir into sugar mixture. Fold in 1 cup coconut and 3/4 cup chocolate chips. Press into an ungreased 15x10x1-in. baking pan. Bake 24-28 minutes or until golden brown. , Transfer pan to a wire rack; sprinkle with remaining chocolate chips. Toast remaining coconut. Spread chocolate chips evenly over cookie. Sprinkle with remaining coconut; top with almonds. Cool completely in pan on a wire rack. , Refrigerate 15 minutes or until chocolate is set. Break cookie into pieces.

Steps:

• Pre-heat oven to 180C (Gas Mark 4)
• Mix Flour and Caster Sugar in a bowl
• Rub in the Butter/Margarine until the mixture resembles fine bread crumbs.
• Add the Ground Almond
• Press mixture into a baking tray
• Bake in the preheated oven for about 20 minutes or until firm to the touch and very lightly brown
• Cool in the tin

Steps:

• Preheat oven to 350°F.
• With mixer beat butter and sugar until creamy.
• Beat in almond extract and salt.
• Mix in flour and blend into a soft dough by hand.
• Press dough into an ungreased 8x8" pan, top with almonds, pressing into dough bake 25-30 minutes until golden brown around edges.
• Use a dull knife to cut into squares while still warm when cool use a spatula to transfer slices to a rack to completely cool.

Steps:

• Sift flours and icing sugar.
• Rub in butter using fingertips till mixture resembles dried bread crumbs.
• Press together and knead gently.
• Roll out to 1cm thickness and cut out shapes.
• Bake in 160 degrees celsius oven for 25-30 minutes till light golden colour.

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a 20cm square loose-bottomed cake tin with baking parchment. Tip the butter, sugar and a pinch of salt into a large bowl, and beat with an electric whisk until pale and fluffy. Add the flour, ground almonds and milk. Use a wooden spoon and then your hands to bring the mixture together to form a dough.
• Use your fingers to spread the shortbread dough over the bottom of the tin, right into the corners. Bake for 35 mins until golden.
• Meanwhile, prepare the lemon topping. Whisk the lemon juice and eggs together in a jug. In a bowl, combine the sugar, flour and zest. Strain the lemon mixture through a sieve onto the sugar mixture and whisk to combine.
• When the tin is cool enough to handle, wrap the outside tightly in foil - this will prevent the lemon mixture seeping out. Pour over the shortbread and return to the oven for 15 mins. Scatter over the almonds and bake for another 5 mins until the topping has set. Cool completely in the tin, then lift out, dust with icing sugar and cut into bars. Will keep in the fridge for up to 3 days.

Steps:

• Mix flour to salt ingredients well.
• Cream butter and sugar together and add to dry ingredients.
• Fold in crystallized ginger. Mixture will be crumbly.
• Place in a buttered 9x9 inch pan and bake at 350* for 45 minutes.
• Cut while still warm.

Steps:

• Position a rack in the center of the oven and preheat to 350°F. Lightly butter a 9 1/2-inch springform pan.
• In a medium bowl, using a hand-held electric mixer at high speed, beat the butter until creamy, about 1 minute. Add the sugar and beat until the mixture is light in color and texture, about 2 minutes. Using a wooden spoon, stir in the flour, rice flour, and ground ginger to make a soft dough. Stir in the crystallized ginger. Press the dough evenly into the prepared pan. Using the tines of a fork, press around the perimeter of the dough. Prick the dough, reaching down to the bottom of the pan, into 12 wedges.
• Bake until lightly browned, about 30 minutes. Cool completely in the pan. Remove the sides of the pan. Cut or break the shortbread into wedges, following the perforations in the dough. (The shortbread can be prepared up to 5 days ahead, stored in an airtight container at room temperature.)

Steps:

• Cream the 4 ozs butter with the sugar.
• Combine flour, 1 tsp. ginger, and baking powder; add to the butter mixture.
• Put into a greased shortbread pan (or a 7-8" round or square baking pan) and bake at 325 F (170 C) for about 40 minutes or until done.
• While the shortbread is baking, prepare the icing: melt together the butter, ginger, and golden syrup in a saucepan over low heat until blended and smooth.
• Pour the icing over the hot shortbread and let it cool a little.
• When the icing has cooled a bit, decorate the top with pieces of candied ginger.
• Cut shortbread into shapes (wedges or rectangles).
• Cool completely before removing from pan.
• *Note:You may leave out the candied ginger- some may find it too spicy, especially children.