Posted By: Staff
2 1/2 Cups of all-purpose flour 1 1/2 Teaspoons of cardamom 1 Teaspoon of baking powder 1/4 Teaspoon of salt 1 Cup of unsalted butter (no substitutions) 1 Cup of sugar, divided 1 Large egg 1/2 Cup blanched almonds, ground 1 Large egg white, lightly beaten
Preheat the oven to 375F. Grease 2 cookie sheets. Combine the almonds and remaining 1/3 cup of sugar in a bowl. Divide the dough into quarters. Between 2 sheets of lightly floured wax paper, roll one quarter of the dough to an 1/8 inch thickness (keep the remaining dough refrigerated). Remove the wax paper and cut the dough with a floured 3 inch round or heart shaped cookie cutter. Arrange the cutouts q inch apart on the prepared cookie sheet. Brush the tops with the beaten egg white and sprinkle lightly with the almond-sugar. Bake 8 to 9 minutes, until the edges are golden. Cool completely on wire racks. Repeat the process with the remaining dough and almond-sugar, rerolling the scraps. Decorate if desired.