Jens Almond Cardamom Cookies Recipes

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FLOURLESS ALMOND COOKIES WITH CARDAMOM, ORANGE ZEST, AND PISTACHIOS



Flourless Almond Cookies with Cardamom, Orange Zest, and Pistachios image

Both cardamom and pistachios are essential ingredients in Persian dessert making. This dough is delicate because it doesn't contain any gluten, so be sure it's fully chilled and firm before rolling into logs and slicing into cookies.

Provided by Louisa Shafia

Categories     Cookies     Passover     Kosher for Passover     Almond     Cardamom     Orange     Pistachio     Chocolate     Dessert     Potato     Wheat/Gluten-Free     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 30

Number Of Ingredients 10

1 cup sugar
1/3 cup virgin coconut oil, softened at room temperature
1 large egg
1 tablespoon plus 1 teaspoon finely grated orange zest (from about 2 oranges)
2 cups almond flour
1/4 cup potato starch
1 1/2 teaspoons ground cardamom
1/4 teaspoon kosher salt
1/2 cup roasted, salted pistachios, finely chopped
3 ounces dark chocolate (for drizzling; optional)

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.

CARDAMOM COOKIES



Cardamom Cookies image

Field editor Mary Steiner of West Bend, Wisconsin sent her recipe for these melt-in-your-mouth morsels. Cardamom, almond extract and walnuts enhance the flavor of these buttery cookies.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 6 dozen.

Number Of Ingredients 7

2 cups butter, softened
2-1/2 cups confectioners' sugar, divided
1 teaspoon ground cardamom
1/8 teaspoon salt
1-1/2 teaspoons almond extract
3-3/4 cups all-purpose flour
1 cup finely chopped walnuts

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.

Nutrition Facts :

JEN'S ALMOND CARDAMOM COOKIES



Jen's Almond Cardamom Cookies image

This moist cookie has delicious a almond taste with a kick of cardamom - dreamy!

Provided by Jennifer Nottingham

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 30m

Yield 36

Number Of Ingredients 12

2 cups all-purpose flour
½ teaspoon baking powder
⅛ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cardamom
⅔ cup unsalted butter, softened
1 cup white sugar
1 (3 ounce) package cream cheese, softened
3 tablespoons almond paste
1 egg
1 teaspoon vanilla extract
¼ teaspoon lemon zest

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.

Nutrition Facts : Calories 92.7 calories, Carbohydrate 11.5 g, Cholesterol 16.8 mg, Fat 4.7 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 2.8 g, Sodium 51.3 mg, Sugar 5.6 g

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