By Nancy Caivano
1 cup all purpose flour
1/2 tsp ground ginger
1/2 tsp baking powder
Pinch of salt
2 tbsp (1/4 stick) unsalted butter, room temp
2 tbsp vegetable shortening, room temp
2/3 cup sugar
1 large egg
2 tbsp finely minced crystallized ginger
2 pints vanilla ice cream, softened
2 tsp ground cinnamon
3/4 cup toasted, slivered almonds
1 pint heavy cream
1 tbsp vanilla extract
1 tsp almond extract
2 tbsp amaretto
3/4 cup powdered sugar, plus extra for sifting
Preheat oven to 350 degrees F. Combine flour, ginger, baking powder, and salt in medium bowl.
Beat butter, shortening and sugar in large bowl until smooth. Beat in egg. Mix in flour mixture, then crystallized ginger. Transfer dough to 2 ungreased nonstick 13x9x1/2 inch baking sheets.
Using a rubber spatula, spread dough evenly over baking sheet, covering completely. (Dough will be sticky.) Bake until top is dry and edges begin to brown, about 15 minutes. Remove from oven. Immediately cut into 5x2 inch rectangles. Cool. Freeze cookies 1 hour.
Soften vanilla ice cream until spreadable. Mix in cinnamon and almonds. Spread 1/2 cup ice cream over bottom of each of 6 to 8 cookies. Top each with another cookie, bottom side down, forming sandwiches. Wrap tightly in plastic; freeze until firm, at least 2 hours. (Can be made 3 days ahead and kept frozen.)
Beat cream and extracts until foamy. Add 3/4 cup powdered sugar and beat to stiff peaks.
Place 1 frozen sandwich on each dessert plate. Garnish by sifting a bit of powdered sugar on top and whipped cream. Serve immediately.
You can change the ice cream flavor to any that you prefer.
This page created July 1999
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