Big Almond-Orange-Ginger Cookie Recipe (With Video)

Prep Time:

15 mins

Cook Time:

1 hr

Total Time:

2 hrs 45 mins

Servings:

8 to 10

If you’re searching for the perfect fall dessert, try this fragrant, citrus-packed almond bar cookie. It features toasted almonds, cardamom, and grated ginger, and is brightened by a triple-threat kick of orange marmalade, orange zest, and lemon juice. A buttery, nutty dough forms both the base of the cookie and the crumb topping, sandwiching a sweet-tart citrus layer.

Cut into pie-like wedges, it’s perfect for sharing and makes an unexpected yet spectacular holiday or potluck treat. To take things over the top, we like to serve it with a scoop of blood-orange sorbet, accompanied by clementine or orange wedges, dark chocolate, and fresh persimmons. No matter how you slice it or serve it, this large-format cookie is sure to be a hit.

big almond orange ginger cookie — Credit: Louise Hagger

Equipment (and Swaps) Needed for Our Almond Bar Cookie

Food processor: After toasting the almonds to golden brown perfection, you'll use a food processor to pulse them into a flour-like consistency.

Swap: If you don't have a food processor, you can pulse the nuts in a blender or a mini-chopper instead. We don't recommend chopping them by hand as they'll need to be fine enough to blend seamlessly into the flour mixture.

Electric mixer: You'll need an electric mixer to beat the butter, sugar, orange zest, and ginger until light and fluffy—a stand-mixer and hand-held mixer would work equally well here. This helps incorporate the sugar throughout the butter and works air into the batter, leaving you with the best cookie texture.

Swap: If you don't have access to either a hand or a stand mixer, you can use a whisk to mix the ingredients by hand as best you can, just be sure your butter is nice and soft (but not melted) first.

Tart pan with removable bottom: A tart pan with a removable bottom makes removing the tart extra easy.

Swap: If you don't have a tart pan with a removable bottom in the right size, you can use a 10" springform pan instead. In a pinch, you can also line a similarly sized pan with parchment, letting it hang over the sides for easy removal.

Offset spatula: An offset spatula is helpful for spreading the marmalade mixture over the cookie crust and helping to remove the finished cookie from the tart pan's bottom.

Swap: You can also use a rubber spatula or the back of a large spoon to spread the filling, and run a sturdy metal spatula between the crust and pan before lifting off the cookie.

Tip

Use the edge of a small spoon—and not a vegetable peeler—to remove the skin from the ginger before grating it. A spoon does a better job of peeling off the thin skin without taking the flesh with it. A microplane or zester works best for grating the ginger, but you can mince it finely using a chef's knife in a pinch.

How to Make Our Almond Bar Cookie Ahead of Time

You can bake this large-format cookie up to one day ahead of time. After letting it cool completely, store it in an airtight container at room temperature and hold off on slicing it until you're ready to serve.

Directions

Heat oven; butter tart pan:

Preheat oven to 350°F. Butter bottom and sides of an 8-by-11-inch tart pan with a removable bottom.
Toast almonds; let cool, then pulse in food processor:

Spread almonds in a single layer on a baking sheet; bake until golden brown and fragrant, about 12 minutes. Let cool completely. Transfer to a food processor; pulse until finely ground.
Whisk flour, salt, cardamom, and almonds; make filling in separate bowl:

Whisk together flour, salt, and cardamom. Whisk in almonds. In a separate bowl, stir together marmalade and lemon juice.
Make crumb mixture:

Beat butter with sugar, orange zest, and ginger on medium speed until light and fluffy, about 2 minutes. Add flour mixture; beat on low speed just until clumps begin to form, about 30 seconds.
Layer crumb mixture and filling in pan:

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.
Bake cookie; let cool completely:

Bake 25 minutes. Reduce oven temperature to 300°F and continue baking until light golden brown and firm, 25 to 30 minutes more. Transfer pan to a wire rack; let cool completely.
Remove from pan and slice:

Remove cookie from pan, running a spatula between cookie and base to release. Cut into slices and serve.

How to Serve Our Big Almond-Orange-Ginger Cookie

This buttery bar cookie is delicious all on its own, but to elevate it for a holiday meal or special event, consider serving it alongside your favorite dark chocolate and fresh fruit like clementines, oranges, and persimmons. A scoop of blood-orange sorbet would also make an excellent accompaniment.