Ingredients
The following ingredients have 19 Servings
- 2 cups almond meal/flour (I used Bob's Red Mill almond meal/flour)
- 1/2 cup sugar (I used white but you can substitute light brown or coconut sugar)
- 3/4 teaspoon ground cinnamon (I use Vietnamese Cinnamon)
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1 large egg
- 1/2 teaspoon vanilla extract
- 18-20 whole almonds (roasted or raw or any kind you like)
Instruction
- Preheat oven to 350ºF. Line a baking sheet with parchment paper
- In a large bowl combine all dry ingredients: flour, sugar, cinnamon, cardamom and salt. Add egg and vanilla and stir to combine. Knead with your hands to fully combine.
- Make 18-20 dough balls using a generous tablespoon of dough at a time. Squeeze it and roll it. Spread balls out evenly on prepared baking sheet. Press a whole roasted almond down into each cookie. Bake in the center of the oven for 16 minutes. Cool cookies on pan for 5 minutes. Transfer cookies to wire rack to cool completely. Store in an airtight container for up to 3 days.
