Martha Stewart Big Almond-Orange-Ginger Cookie

Martha Stewart Big Almond-Orange-Ginger Cookie is a buttery, crumbly bar cookie with toasted almonds, orange marmalade and fresh ginger that is ready in 2 hours 45 minutes. It's an easy dessert for winter dinners, holiday tables or fall gatherings, and it's a make-ahead treat that slices beautifully.

Toast the almonds until golden and let them cool completely before grinding. Warm nuts turn pasty in the food processor and the dough comes out heavy instead of tender.

Martha packs the same almond dough into the crust and scatters it over the top as crumbles, so one mixing bowl builds the whole thing. She also stirs lemon juice into the marmalade, which cuts the sweetness and gives the filling a bright, tart edge.

Martha Stewart Big Almond-Orange-Ginger Cookie

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

10

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

430

kcal

A tender almond crust holds a layer of sweet-tart orange marmalade under a craggy, crumbly top. Once it cools, the bar slices cleanly and the toasted almond flavor comes through with a little warmth from cardamom and ginger.

Ingredients

• 1 stick plus 6 tablespoons unsalted butter, room temperature, plus more for pan
  

• 1 1/2 cups blanched almonds (7 ½ ounces)
  

• 1 3/4 cups unbleached all-purpose flour
  

• 1 teaspoon kosher salt
  

• 1/4 teaspoon ground cardamom
  

• 3/4 cup high-quality orange marmalade, such as Bonne Maman
  

• 2 tablespoons fresh lemon juice
  

• 2/3 cup sugar
  

• 1/2 teaspoon grated orange zest
  

• 1 teaspoon grated peeled ginger (from a 1-inch piece)
  

• Clementines, dark chocolate, orange wedges, and persimmons, for serving
  

• Blood-orange sorbet, for serving
  

Directions

• Prep the pan: Preheat the oven to 350°F. Butter the bottom and sides of an 8-by-11-inch tart pan with a removable bottom.
• Toast the almonds: Spread 1 1/2 cups blanched almonds in a single layer on a baking sheet and bake for about 12 minutes, until golden brown and fragrant. Let them cool completely, then pulse in a food processor until finely ground.
• Mix the dry ingredients: Whisk 1 3/4 cups flour, 1 teaspoon kosher salt and 1/4 teaspoon ground cardamom together, then whisk in the ground almonds. In a separate bowl, stir 3/4 cup orange marmalade with 2 tablespoons lemon juice for the filling.
• Make the crumb dough: Beat 1 stick plus 6 tablespoons room-temperature butter with 2/3 cup sugar, 1/2 teaspoon orange zest and 1 teaspoon grated ginger on medium speed. After about 2 minutes it should look light and fluffy, so add the flour mixture and beat on low for about 30 seconds, just until clumps begin to form.
• Build the layers: Press 3 packed cups of the mixture into the bottom and up the sides of the prepared pan. Spread the marmalade mixture over the crust, then crumble the remaining dough over the top to make clumps.
• Bake the cookie: Bake for 25 minutes, then reduce the oven to 300°F. Keep baking for 25 to 30 minutes more, until light golden brown and firm, then move the pan to a wire rack to cool completely.
• Release and slice: Run a spatula between the cookie and the pan base to release it. Cut into slices and serve with clementines, dark chocolate, orange wedges, persimmons and blood-orange sorbet.

Tools for this recipe

• Cuisinart 14-cup food processor, Pyrex 9.5-inch glass pie plate, Wilton 9-inch angled spatula, Lindt Excellence 70% cocoa bars, 12 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this almond bar cookie ahead of time?

Yes, bake it up to one day ahead. Let it cool completely, store it airtight at room temperature and wait to slice it until serving so the edges stay neat.

How long do leftovers keep?

Keep any leftover bars in a sealed container on the counter, where they hold for about 2 days. The crumb topping is best on day one, so I'd serve it fresh when I can.

What if I don't have a tart pan with a removable bottom?

A 10-inch springform pan works as a swap. You can also line a similarly sized pan with parchment, leaving it hanging over the sides so you can lift the cookie out.

Can I grind the almonds without a food processor?

A blender or mini-chopper does the job, so pulse in short bursts. Skip chopping by hand, since the nuts need to be fine enough to blend into the flour without leaving gritty chunks.

What's the most common mistake with this cookie?

Cutting it before it cools completely is the big one, because the warm marmalade layer is still loose and the bars fall apart. Give it a full cooling on the wire rack first.