Instructions: Heat oven to 350 degrees. Spread almonds in a single layer on a baking sheet. Bake until golden, 5 to 10 minutes. Remove almonds to a shallow bowl to cool. Turn off oven.

In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, ginger, lemon zest, baking soda, and cinnamon. Add butter, molasses, lemon extract, and vanilla extract, and beat until combined. With a wooden spoon, stir in almonds and crystallized ginger.

Divide dough in half. Shape each half into a 7- by 3-inch rectangle about 1 1/4-inch thick. Wrap in plastic, and refrigerate until very firm, about 2 hours.

Heat oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats).

Using a sharp knife, cut rectangles crosswise into very thin slices, thinner than 1/8 inch, if possible. Arrange on prepared baking sheets 1/2 inch apart. Bake until just beginning to darken around edges, 8 to 10 minutes. Transfer crisps to wire racks to cool.

This recipe yields about 10 dozen cookies.

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