Recipe by Bergy
Another Danish/Scandinavian recipe. Cardamom is in the ginger family and has a pungent flavor. These cookies will disappear quickly (Unless you don't like cardamom!)
Top Review by merylsp
These cookies were totally delicious and so simple to make. I used egg wash on the almonds before putting them on top so they'd stick. My favorite arrangement was just a bunch of broken almond slices. I also tried mini chocolate chips. Thank you Bergy for helping me with my Chrismas cookie assortment this year!
- 2 cups flour
- 1⁄8 teaspoon salt
- 3⁄4 cup unsalted butter, room temperature (I omit the salt and use salted butter)
- 1⁄2 cup sugar
- 5 1⁄2 teaspoons ground cardamom
- 1⁄2 cup almonds, sliced
- 6 tablespoons powdered sugar
- sliced almonds (to garnish, about 48 pieces)
Directions See How It's Made
- Heat oven to 375°F, oven rack in center of oven.
- Grease a heavy cookie sheet (use a veggie oil).
- Combine salt (if using) and flour in a bowl.
- Cream Butter sugar and 2 tsp of cardamom until fluffy.
- Add flour and beat at low speed.
- Stir in 1/2 cup almonds.
- Combine powdered sugar and remaining cardamom.
- Roll dough into 1 Tbsp balls one at a time.
- Roll each in the powdered sugar mixture, coat well.
- Place on cookie sheet and with the bottom of a small glass, dipped in the sugar, press the cookie to 1/2" thickness. Press a couple of almond slices into each cookie (use more if you like).
- Have cookies at least a 1/2" apart.
- Bake about 14 minutes or until they are light brown.
- Cool on a rack.
- Put in airtight container.
- You can freeze and they will keep at least a couple of months.