Almond-Orange-Cardamom Cookies
These nutty cookies are packed with heart-healthy almonds and delicately flavoured with orange and cardamom.
1 cup (250 mL) all-purpose flour
2 teaspoons (10 mL) ground cardamom
1/4 (2 mL) teaspoon salt
1/2 cup (125 mL) unsalted butter, softened
1/3 cup (90 mL) powdered sugar
1 egg yolk
2 teaspoons (10 mL) grated orange zest
1/2 teaspoon (3 mL) 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 centre of each ball. Bake for 15 to 18 minutes or until the underside is lightly browned. Transfer to wire racks to cool.
Makes 28 servings.
80 calories
15 mg cholesterol
6 g total fat
<1 g fibre
2.5 g saturated fat
16 mg calcium
2.5 g monounsaturated fat
15 mg magnesium
1 g polyunsaturated fat
45 mg potassium
6 g carbohydrate
20 mg sodium
2 g protein
1.4 mg* vitamin E
*Total Alpha-Tocopherol Equivalents
