Christmas Calendar 2019 Day 16 - Cookies with ginger and lime

And I keep baking for the upcoming Christmas coffee taking place Thursday evening this week. This dough requires a minimum rest of 4 hours in the refrigerator after you have kneaded it together. So, I made this dough yesterday afternoon, and when I did the baking this evening after work. So, these cookies requires some planning.

I have found the recipe in a small Christmas leaflet coming together with the weekly magazine "Søndag", and I have made no changes to the recipe, besides from not removing the skin of the almonds before grinding them into flour, perhaps you can call this "whole grain" almond flour ?

The combination of ginger and lime zest is great, and the amount of ginger is fine in my opinion as it gives a strong ginger flavour.

Cookies with ginger and lime: 25-40 cookies

• 125 g almonds - grained into flour
• ½ teaspoon carbamate
• 1 tablespoon ground ginger
• 2 organic limes - zest 
• 125 g brown sugar
• 125 g wheat flour
• 65 g butter
• 1 egg
• 200 g icing sugar
• 2 organic limes - the juice

1. Add all the ingredients into the mixing bowl of a stand-alone mixer. Knead the dough together.
2. The last part of the kneading is done by hand to really collect the dough into a homogeneous mass.
3. Roll the dough into 2 long rolls, which is covered with cling film and place in the refrigerator for minimum 4 hours or night over.
4. Heat up the oven to 180'C.
5. Cut the cookie roll into thin slices.
6. Place the cookie slices on a baking tray covered with baking parchment.
7. Bake the cookies on the second lowest oven shelf for 8 minutes at 180'C.
8. Cool down the cookies.
9. Mix the icing sugar and lime juice together for decoration of the cookies.