Step 1

Place racks in upper and lower thirds of oven; preheat to 350°. Heat butter, brown sugar, and corn syrup in a small saucepan over medium, stirring often with a heatproof spatula, until butter is melted and brown sugar is dissolved, about 2 minutes. Remove from heat and stir in ginger, almonds, flour, orange zest, and salt.

Step 2

Using a #60 or #70 cookie scoop (about 1 Tbsp.), portion out batter on 2 parchment-lined baking sheets, spacing at least 3" apart (8 cookies per sheet). With dampened fingers, press each cookie into a 2" disk.

Step 3

Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until golden brown, 10–12 minutes. Using the rim of an inverted glass, nudge edges of cookies into neat circles and separate any if needed. Transfer cookies, still on parchment, to wire racks and let cool.

Step 4

Melt bittersweet chocolate in a small heatproof bowl set over a small saucepan of barely simmering water (do not let bowl touch water), stirring occasionally, until glossy and smooth. (Alternatively, melt in a microwave-safe bowl in the microwave in 20-second increments, stirring after each, about 1 minute total.) Repeat process with white chocolate.

Step 5

Drizzle about one third of white chocolate over bittersweet chocolate and mix together with a skewer or chopstick to create large swirls (don’t overmix or swirls will disappear). Working one at a time, dip one third of each cookie into swirled chocolate, then transfer to a parchment-lined baking sheet. As you work, swirl in more white chocolate as needed to maintain a distinct pattern. Let cookies sit until chocolate is set, 30–45 minutes.Do ahead: Cookies can be made 2 days ahead. Stack in an airtight container, separating layers with parchment paper, and chill.