Ingredients
- 1 1/2 powdered cardamon
- 1 egg
- 1 egg yolk
- 210 gr flour
- 110 gr butter
- 100 gr granulated sugar
- 95 gr shortening
- 60 gr almonds (toasted)
- 16 ml water
- 3 gr cinnamon
- 3 gr cardamon seeds
- 2 gr baking powder
Blanched almonds; split Mix all together well. Refrigerate for 2 hours or until dough can be easily handled. Shape dough into 3 cm balls. Place on ungreased cookie sheets; stamp lightly with a flat bottomed glass, covered with a damp cloth. Blend egg yolk with water; use to brush tops of cookies. Then top each with an almond half. Bake at 190ºC for 10-12 minutes or until golden. Makes 3.5 dozen, depending upon the ball size. ----
