Cinnamon-Cardamom Crisps

42 cookies Bake: 10 minutes
Prep: 20 minutes


* 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.

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.
Cinnamon-Cardamom Crisps

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