Big Almond-Orange Ginger Cookie [RECIPE]

Sometimes all it takes to put a smile on my face is one great big cookie. (Photo by Lennart Weibull)

One of the first things most of us are taught as children is how to share. But who wants to share a delicious cookie? Unless, of course, that cookie is as big as your face! This recipe for a big almond-orange ginger cookie comes from Martha Stewart’s latest cookbook, Cookie Perfection, and it is one for the record books. It pairs big citrusy flavor with a yummy streusel topping in one over-the-top bar cookie that feeds up to ten people. Have fun serving this one at your next family get-together!  —J&H

INGREDIENTS

• 1 stick (1/2 cup) plus 6 tablespoons unsalted butter, room temperature, plus more for pan
• 1 ¾ cups unbleached all-purpose flour
• 1 teaspoon coarse salt
• 1/4 teaspoon ground cardamom
• 1 ½ cups (71/2 ounces) blanched almonds, toasted and finely ground
• 3/4 cup orange marmalade
• 2 tablespoons fresh lemon juice
• 2/3 cup sugar
• 1/2 teaspoon grated orange zest
• 1 teaspoon grated peeled fresh ginger (from a 1-inch piece)

DIRECTIONS

1. Preheat oven to 350°F. Butter bottom and sides of an 8-by-11‑inch tart pan with a removable bottom (see Tip). In a medium bowl, whisk together flour, salt, and cardamom. Whisk in ground almonds.
2. In a small bowl, stir together marmalade and lemon juice.
3. In a large bowl, with an electric mixer on medium, beat butter with sugar, orange zest, and ginger until pale and fluffy, about 3 minutes. Gradually add flour mixture and mix on low just until clumps begin to form, about 30 seconds. Press 3 packed cups of mixture into bottom and up sides of prepared pan. Spread marmalade mixture over crust. Crumble remaining flour–butter mixture over top, creating clumps.
4. Bake 25 minutes. Reduce heat to 300°F, rotate pan, and continue baking until light golden brown and firm, 25 to 30 minutes. Transfer pan to a wire rack and let cool completely. Remove cookie from pan, running a spatula between cookie and base to release. (Store cookie in an airtight container at room temperature up to 2 days.)

YIELD: Serves 8 to 10

TIP: You can also make this in a 10-inch springform pan.

Clarkson Potter

ABOUT MARTHA STEWART’S COOKIE PERFECTION

The editors of Martha Stewart Living present a new, fun source for anyone looking to make their go-to cookies even better and bolder.

These recipes make ordinary cookies absolutely extraordinary–all the familiar favorites you love, but taken up a notch in variety, flavor, and creativity.

Classic recipes discover new life with unexpected twists such as Brown-Butter Crinkle Cookies and Carrot Cake Thumbprint Cookies. Go over-the-top in super-sized fashion with Chocolate-Chocolate Chip Skillet Cookies; get inspired by cultures around the globe with Brazilian Wedding Cookies and Stroopwafels; and celebrate with beautifully decorated holiday treats, such as Easter Egg Puzzle Cookies and Snowball Truffles.

Whether for a special celebration or a sweet anytime-treat, you’ll be sure to find inspiration to trade in your everyday cookies for versions far more special—and especially delicious.

Martha Stewart

ABOUT THE AUTHOR

Martha Stewart is America’s most trusted lifestyle expert and teacher and the author of more than 90 books on cooking, entertaining, crafts, homekeeping, gardens, weddings, and decorating.

To find out more, visit MarthaStewart.com, like her on Facebook, subscribe to her on YouTube, and follow her on Twitter, Pinterest, and Instagram.

MARTHA STEWART’S COOKIE PERFECTION
From the Kitchens of Martha Stewart Living
256 pp. Clarkson Potter. $26.

Purchase Martha Stewart’s Cookie Perfection at one of these fine online retailers: Amazon, Barnes & Noble, Books-A-Million, Half Price Books, IndieBound, and Powell’s.

Recipe courtesy of Martha Stewart’s Cookie Perfection.
Copyright © 2019 by Martha Stewart Living Omnimedia, Inc.
Photograph copyright © 2019 by Lennart Weibull.
Published by Clarkson Potter, an imprint of Penguin Random House.