1/2 cup candied ginger

1 1/4 cups ground almonds

2/3 cup ground nuts (walnuts, pecans, or cook’s choice)

1 cup sugar

1 teaspoon vanilla extract

2 teaspoons ground ginger

1 tablespoon honey

2 tablespoons orange marmalade (or other jam)

Grated zest and juice of 1 lemon

2 egg whites

Pinch of salt

Sugar and ground nuts for rolling out dough

Nuts to garnish

Preheat oven to 325 degrees.

Finely dice the candied ginger. Mix with the ground almonds and nuts, sugar, vanilla extract, ground ginger, honey, marmalade, lemon zest and juice . Beat egg whites and salt to stiff peaks. Add to almond mixture and blend until it forms a firm dough.

Dust surface with sugar and ground nuts (almond flour can also be used) to roll out to 1/2-inch thick. Cut out into desired shapes and place on cookie sheet lined with parchment paper. Decorate with additional nuts as desired. Bake until lightly browned.

Makes about 80 cookies. Cookies will keep about two weeks in airtight container.