Almond-Orange-Cardamom Cookies

1 cup slivered almonds

1 cup all-purpose flour

2 teaspoons ground cardamom

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/3 cup powdered sugar

1 egg yolk

2 teaspoons grated orange zest

1/2 teaspoon almond extract

28 whole natural almonds

Spread almonds onto an ungreased baking pan. Place in a 350ºF oven and bake about 7 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Place slivered almonds in a food processor and process until finely ground. Set aside. Stir together flour, cardamom and salt in a small bowl. Set aside. Place the butter in a medium bowl and beat at medium speed until fluffy. Gradually beat in sugar. Beat in the egg yolk, orange zest and almond extract. Add flour mixture and ground almonds and beat at low speed just until blended. Cover and chill.

Preheat the oven to 325°F. Line baking sheets with parchment paper. Shape tablespoonfuls of dough into balls; place 1-inch apart on prepared baking sheets. Press a whole natural almond in the center of each ball. Bake for 15 to 18 minutes or until the underside is lightly browned. Transfer to wire racks to cool.

Per serving for 28 servings:

Calories
80

Cholesterol
15 mg

Total Fat
6 g

Fibre
<1 g

Saturated Fat
2.5 g

Calcium
16 mg

Monounsaturated Fat
2.5 g

Magnesium
15 mg

Polyunsaturated Fat
1 g

Potassium
45 mg

Carbohydrate
6 g

Sodium
20 mg

Protein
2 g

Vitamin E
1.4 mg*

Total Alpha-Tocopherol Equivalents

- News Canada

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