Cardamom Cookies with Almonds

By nanarose

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. kosher salt
• 3/4 tsp. ground cardamom
• 1/2 cup plus 2 Tbs. unsalted butter, softened
• 1 cup organic cane sugar, plus more for sprinkling
• 2 large eggs, at room temperature
• 2 tsp. vanilla extract
• 1/4 tsp. grated orange zest
• 1 large egg white, for brushing
• 1/4 cup slivered almonds, coarsely chopped

Details

Servings 48
Adapted from vegetariantimes.com

Preparation

Step 1

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Makes 4 dozen cookies

More nutty and savory than sweet, these cookies make a lovely pairing with a cup of tea. For dessert, serve them with vanilla ice cream or a fruity sorbet.

1 | Whisk together flour, baking powder, salt, and cardamom in medium bowl. Set aside.

2 | Cream butter and sugar in bowl with electric mixer 3 minutes, or until light and fluffy. Beat in eggs, vanilla, and orange zest. Add flour mixture in two batches, beating on low speed just until combined.

3 | Shape dough into disk, and wrap in plastic wrap. Chill 1 hour, or until firm.

4 | Preheat oven to 375°F, and line baking sheets with parchment paper.

5 | Roll out half of dough to 1/4-inch thickness on floured work surface. Cut out cookies with 2-inch cookie cutter, and arrange about 1 inch apart on prepared baking sheets. Repeat with remaining dough. Brush cookies with egg white, then sprinkle with sugar. Place 1 large pinch of nuts in center of each cookie, and press lightly to adhere.

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