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- Makes: 42 servings
- Yield: 42 cookies
- Prep
20 mins
- Bake
10 mins
Ingredients
-
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
Directions
-
In a mixing bowl, stir together the all-purpose flour, cinnamon, cardamom, and baking powder.
-
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.
-
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.
-
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.
Note
- 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.
