I adapted this recipe from this months Martha Stewart Living magazine. They were really yummy, and a nice alternative to traditional shortbread. Here’s how I made them:
1 ¾ sticks (¾ cup + 2 tablespoons) unsalted butter, cold
2 ¼ cups flour
1 teaspoon ginger
¼ teaspoon salt
½ teaspoon baking powder
¾ cups sugar
1 egg white
1 cup sliced almonds
2 tablespoon sesame seeds
½ cup chocolate chips
Preheat oven to 350F. Butter a 9″x13″ cake pan, and line with parchment such that the paper hangs over the sides (this will help with removal). Add butter, flour, ginger, salt, baking powder, and ½ cup of the sugar to food processor, and pulse until dough comes together. Dump the dough into the prepared pan, and press into place.
Brush the entire egg white over the dough. Alternate layers of almonds, sesame seeds, and remaining ¼ cup of sugar over the top. Bake for ~30 minutes, until golden.
Immediately remove the cookies from the pan, and cut into squares. Once cooled, melt the chocolate chips in the microwave (½ power for 30 seconds at a time, stirring between intervals). Transfer melted chocolate to a squeezy bottle, and drizzle chocolate over each square.