The flavour of the cardamom complements brilliantly with the buttery cookies and the almond flakes generously thrown in. Before I baked these gorgeous banana oatmeal chocolate chip cookies, these almond cookies were my favourite to bake for friends while visiting them or as a hostess gift. These cookies are crunchy and relatively sweet so you can definitely decrease the amount of sugar by a bit. I have also tried this cookie recipe with half plain flour and half almond flour. Reduce butter a bit and the cookies are really delicious – a bit more chewy in texture than the original eggless almond cardamom cookie recipe below. The cookies keep well in an airtight container at room temperature for 3-4 days. They also pack and travel well if you need to pack them in lunch boxes or for a picnic. The cardamom lends an amazing flavour and the family I baked this for loved it! See all cookie recipes here. Step by Step Almond Cardamom Cookie Recipe
- Pre-heat oven to 360F / 180C In a bowl, mix the flour, sugar, salt, sliced almonds and cardamom powder well
- Next, add soft butter (and milk if needed) to the flour mixture to make dough. Dough should be very soft. 4. Divide the dough into about 32 equal parts and make them into balls. Press each ball between your palms lightly; every piece should be about 1/2” in thickness. Place the dough balls on an non-greased cookie sheet or parchment paper about an inch apart.
- Bake the cookies for about 18 minutes or until cookies are lightly gold brown. After they become lightly golden brown remove the cookie sheet from the oven. Let the cookies cool down for two to three minutes before taking them off the cookie sheet.
