CARDAMOM COOKIES
These cardamom cookies offer a unique blend of flavors, combining the warmth of cardamom with a hint of lemon and brandy. The cookies have a delicate, buttery texture with a satisfying crunch from the almonds and sugar topping. Perfect for a special occasion or a delightful treat with tea or coffee.
Ingredients
- 6 large Eggs
- 1/2 pound Granulated sugar
- 1 Lemon (Grated peel only)
- 1/2 wineglass Brandy
- 1/2 pound Butter
- 3/4 cup All-purpose flour (Quantity estimated (not specified in original recipe))
- 2 cents worth Cardamom seeds (Quantity estimated (not specified in original recipe))
- 1 teaspoon Rosewater (Quantity estimated (not specified in original recipe))
- 1 Egg (For brushing)
- 1/4 cup Sliced almonds (Pounded, quantity estimated (not specified in original recipe))
- 2 tablespoons Granulated sugar (For sprinkling, quantity estimated (not specified in original recipe))
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Instructions
- 1Boil the eggs until hard-boiled, about 10 minutes. Once cooled, shell the eggs and grate the yolks. Reserve the egg whites for another use.
- 2In a bowl, combine the grated egg yolks, sugar, grated lemon peel, and brandy. Stir in the softened butter until well combined.
- 3Gradually sift in the flour, mixing until a dough forms that can be rolled out. Add the cardamom seeds and rosewater.
- 4Preheat oven to 350°F (175°C). Roll out the dough on a floured surface. Cut out cookies using a fancy cake-cutter. Brush the tops with beaten egg and sprinkle with pounded almonds and sugar. Bake for 10-15 minutes, or until golden brown.
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