Almond Chai Cookies

By Alqualonde

Ground chai tea and some additional ground chai spices give these buttery almond cookies a subtle, pleasing flavour. Find loose-leaf chai tea in bulk food stores or specialty tea shops. In a pinch, empty a tea bag or two to get the proper amount

Ingredients

• 1 cup (250 mL) unsalted butter, softened
• 3/4 cup (175 mL) granulated sugar
• 1-1/2 cups (375 mL) all-purpose flour
• 1 cup (250 mL) ground almonds
• 1-1/2 tsp (7 mL) ground loose-leaf chai tea
• 1/2 tsp (2 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 1/4 tsp (1 mL) ground cardamom
• 1/4 tsp (1 mL) ground ginger
• 1/4 tsp (1 mL) cinnamon
• 1/4 tsp (1 mL) ground cloves
• 1/4 tsp (1 mL) salt
• 40 whole blanched almonds

Preparation

Step 1

In large bowl, beat butter with sugar for 1 minute. Whisk together flour, ground almonds, tea, baking powder, baking soda, cardamom, ginger, cinnamon, cloves and salt; stir into butter mixture in 3 additions until smooth.

Roll by scant 1 tbsp into balls. Place, about 2 inches (5 cm) apart, on parchment paper–lined baking sheet. Gently press 1 almond onto centre of each.

Bake, 1 sheet at a time, in 350ºF (180ºC) oven until light golden, about 12 minutes. Let cool on pan on rack for 2 minutes; transfer to rack and let cool completely. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 1 month.)