- 14 ounces plus 1/2 tablespoon unsalted butter at room temperature (400 grams.)
- 1 1/4 cup confectioners' sugar
- 2 large egg whites
- 3 1/2 cups all purpose flour
- 2 teaspoons ground cardamom
- 1 teaspoon salt
- 1/4 cup sliced almonds
PRE HEAT OVEN TO 350 DEGREES
and line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and confectioners' sugar together on low speed until just combined. Mix in the egg whites until just combined, and then add the flour, cardamom, and salt and mix until just combined.
With a spatula transfer the mixture to a pastry bag fitted with a 1/2 inch star tip. Pipe the dough onto the lined baking sheet in straight lines 2 inches long or in rosettes, then press 2 sliced almonds onto the top of each cookie. Bake for about 10 minutes, or until the cookies turn a light golden color.
Remove the cookies from the oven and let them cool completely on the baking sheet or cooling rack, then store them in an airtight container in a cool, dry place for up to two weeks.