Almond Cardamom Cookies Recipes

JEN'S ALMOND CARDAMOM COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Sift together the flour, baking powder, baking soda, salt and cardamom. Set aside.
• In a medium bowl, cream together the butter, sugar, cream cheese and almond paste until smooth. Beat in the egg, vanilla and lemon zest. Gradually blend in the dry ingredients until well mixed. Drop by spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CARDAMOM COOKIES

Steps:

• Preheat oven to 350°. Cream butter, 1-1/2 cups confectioners' sugar, cardamom and salt until light and fluffy. Beat in extract. Gradually beat in flour. Stir in walnuts., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until edges are golden, 15-17 minutes. , While warm, roll cookies in remaining confectioners' sugar. Cool on wire racks.

ALMOND CARDAMOM COOKIES

Steps:

• Preheat oven to 325F degrees.
• In a food processor, combine flour and next 7 ingredients.
• Process until mixture resembles fine meal and dough starts forming.
• Shape into 1" balls, place on cookie sheet and bake until firm to the touch, about 20 minutes.
• Sprinkle with powdered sugar, cool.

ALMOND AND CARDAMON COOKIES

Steps:

• In an electric blender or by hand, combine the flour, brown sugar, baking powder, almonds, almond extract, cardamom, and the salt. Rub the butter into the flour mixture. Add the maple syrup and milk until it becomes a dough.Separate the dough in two, cover it in plastic wrap and store in the refrigerator for at least 2 hours. If you're short on time, chill in freezer for 15-20 minutes.Baking:Pre-heat the oven to 350° F. Line a baking sheet with parchment paper.Shape the dough into small balls (the size is up to you, depending if you like small or big cookies).Individually coat the balls in the granular sugar and then in the powdered sugar. Place them back on the baking sheet.Bake the cookies for about 10 minutes for small cookies. Bake longer if the cookies are larger. Cool on a rack before enjoying! Source: Virginie Pichet

FLOURLESS ALMOND COOKIES WITH CARDAMOM, ORANGE ZEST, AND PISTACHIOS

Steps:

• Using an electric mixer on medium speed, cream sugar and oil in a large bowl until mixture resembles texture of wet sand, about 3 minutes. Add egg and orange zest and beat until just combined.
• Whisk almond flour, potato starch, cardamom, and salt in a medium bowl. Fold dry ingredients into oil mixture. Cover with plastic wrap and chill 1 hour.
• Spread pistachios in a single layer on a rimmed baking sheet. Divide dough into 2 balls. Roll each ball into 1 1/2" wide logs, then roll logs in pistachios to coat; reserve remaining pistachios for decorating, if desired. Wrap logs in plastic wrap and chill at least 1 1/2 hours.
• Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment. Using a sharp knife, slice dough into 1/4"-thick rounds and arrange on baking sheets (about 12 per sheet). Sprinkle with reserved pistachios, pressing lightly to adhere (alternatively, drizzle with melted chocolate after cookies are baked, see below).
• Bake cookies, rotating sheets halfway through, until undersides are golden, 8-12 minutes. Transfer cookies to wire racks. Let 1 sheet cool completely before lining again with parchment and baking third batch.
• If you didn't sprinkle the cookies with pistachios, melt chocolate in a medium heatproof bowl set over a medium pot of barely simmering water, stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is smooth. Drizzle cooled cookies with chocolate and let set before serving.
• Do Ahead
• Dough can be formed into logs 3 days ahead; keep chilled. Cookies can be baked 3 days ahead. Store in an airtight container at room temperature.