2/3 cup whole almonds, toasted (about 3 ounces)
1 3/4 cups cake flour
2 teaspoons ground ginger
1 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, room temperature
1 cup (packed) golden brown sugar
1/4 cup plus 2 tablespoons sugar
2 tablespoons grated orange peel
1 large egg yolk
1/2 teaspoon vanilla extract
2/3 cup coarsely chopped pistachios (about 3 ounces)

1 egg, beaten to blend (glaze)
ginger, biscotti, pistachios

1/4 cup rice vinegar
1/4 cup golden brown sugar
1 tablespoon minced peeled fresh ginger
1 14 1/2-ounce can diced tomatoes in juice
1 cinnamon stick
ginger, tomato, chutney

2 cups all purpose flour
2 1/2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon salt
3/4 cup chopped crystallized ginger
1 cup (packed) dark brown sugar
1/2 cup vegetable shortening, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg
1/4 cup mild-flavored (light) molasses

Sugar
ginger, spice, cookies