In a large bowl, whisk together melted butter and sugars until smooth. Add in eggs and vanilla and whisk until smooth and slightly thickened.

In a medium bowl, whisk together almond flour, cornstarch, baking soda, salt and ginger. Fold almond mixture into butter mixture until just combined. Fold in candied ginger.

For cookies that hold better shape when baked, chill dough for at least 30 minutes and up to 2 days.

When ready to bake, preheat oven to 375 degrees. Line two baking sheets with parchment. With a medium cookie scoop, scoop balls of dough on prepared baking sheets. Bake until edges are golden and center is just set, about 10 to 12 minutes.