2 c All-purpose flour
1 ts Ground cardamom
1/2 ts Salt
1/4 ts Baking powder
1 1/3 c Sugar
4 lg Eggs
2 c Ground blanched almonds;
-about 10 oz.
Rose water; optional
6 Dozen whole almonds;
-approximately
Preheat the oven to 350 degrees F. Grease several large baking sheets.
Sift together the flour, cardamom, salt, and baking powder. Beat the sugar
and eggs until light and creamy. Stir in the flour mixture, then the ground
almonds.
Form the dough into 1-inch balls, moistening your hands with rose water, if
desired. Place on the prepared baking sheets and flatten slightly. Press a
whole almond into the center of each cookie.
Bake until lightly browned about 12 minutes. Transfer to a wire rack and
let cool. Store in an airtight container at room temperature. Makes about
72 cookies.
Yields
1 Servings