Cinnamon-Cardamom Crisps | Midwest Living

Cinnamon-Cardamom Crisps

Cinnamon-Cardamom Crisps

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  • Makes: 42 servings
  • Yield: 42 cookies
  • Prep 20 mins
  • Bake 10 mins

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These crunchy, spiced cookies are glazed with egg and topped with sliced almonds.


  • 1 2/3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cardamom
  • 1/2 teaspoon baking powder
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup ground almonds
  • 1 slightly beaten egg yolk
  • 1 tablespoon water
  • Sliced almonds


  1. In a mixing bowl, stir together the all-purpose flour, cinnamon, cardamom, and baking powder.
  2. In another bowl, beat butter, sugar, and egg with an electric mixer until thoroughly blended. Add flour mixture and ground almonds; beat well. Cover; chill dough 2 hours or until easy to handle.
  3. Shape dough into 3/4-inch balls. Place on ungreased cookie sheets about 2 inches apart. Flatten the balls slightly. Combine egg yolk and water. Brush the tops with egg mixture; sprinkle with sliced almonds.
  4. Bake in a 375 degree F oven for 10 to 12 minutes or until edges are lightly browned and cookies are set. Remove and cool on a wire rack. Makes 42 cookies.


  • Add some color to these cookies by drizzling them with melted pastel candy coating, confectioner's coating, or almond bark. Add 1/2 teaspoon shortening to the mixture for easy drizzling.

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