| 1 | Spread almonds in a single layer in a shallow pan. |
| 2 | Place in col oven; turn thermostat to 350°F, and toast almonds 12-15 minutes, stirring occasionally, until lightly toasted. |
| 3 | Cool. |
| 4 | Grind ?cup of the toasted almonds in a food processor or blender until fine. |
| 5 | cream together ground almonds, butter, sugar, candied ginger, ground ginger and salt. |
| 6 | Mix in flour until dough forms a ball. |
| 7 | Divide dough into 2 pieces. |
| 8 | Roll each piece to form a log 1 ?to 2" in diameter. |
| 9 | Wrap and chill logs until firm enough to slice, about 30 minutes. |
| 10 | slice dough into ? slices; place slices 2" apart on ungreased baking sheets. |
| 11 | Press a toasted almond into the center of each slice. |
| 12 | bak at 350°F for 10-12 minutes, until cookies are lightly browned. |
| 13 | Remove cookies to cake rack to cool. |
| 14 | per cookie: calories: 111, protein: 2 g, carbohydrate: 12 g, fat: 7 g, saturated fat: 3 g, cholesterol: 13 mg, sodium: 47 mg, fiber: 1 g. |
