Think of this recipe as macarons without the tiny perfect semi-circles with the perfect legs and smooth sheen on top.  These are just delightful crunchy and chewy cookies.  Macarons without the heartache of failed but delicious macarons! I do believe macarons are overrated – wait, deliciously overrated. It is something (I think) that takes lots of practice to be picture perfect. So when I came across this Cardamom Almond Cookie recipe, I was intrigued by the ease of ingredients, ease of steps and of course the ease of getting to a delicious outcome. This is 2021 Christmas Treat #9 – Cardamom Almond Cookies. 

Yes I did say macarons not macaroons as the components could be used to make macarons but not necessarily macaroons. The taste and texture are perfect – crunchy outside, chewy inside. Cardamom gives it a unique end taste. There is very little to this cookie but so much flavor. Whip the egg whites to soft peaks, add 1 tsp almond essence and fold in the almond flour, sugar and cardamom.

Can’t go wrong! Keep the nut allergic folks away and enjoy. There are other non-nut treats for them to enjoy. These were ready in under 30 minutes start to finish (devour ready), so not a whole lot of effort. I actually had 3 egg whites left over from another cookie so this was the perfect use for them. I made mine small, a ball the size of a nickel and topped some with almonds and just for an experiment, I placed almonds on the tray before dropping a ball of dough on them – surprisingly delightful results. So give that a try if you are going to put additional sliced almonds on the dough. (Pictured in the blog, I like it!). The do spread so leave a bit of room.

Enjoy these anytime but especially at this time of year. Get vaccinated/boostered (it’s a technical term meaning “I’m not stupid”), wear a mask, wash your hands and above all – be safe. As always – enjoy!

Ingredients
1 ½ cups finely ground almonds
1 cup sugar
1 tsp cardamom – freshly ground will ramp up the flavor (mortar/pestle) but powdered will also do
3 egg whites
1 tsp almond extract
Pinch of salt
Optional – sliced almonds to decorate

Instructions
1. Preheat the oven to 350f and line 2 baking sheets with parchment – set aside
2. Combine the almond flour, sugar and cardamom – whisk to break up any clumps and mix the ingredients
3. In another bowl, whip the egg whites with a pinch of salt until soft peaks form
4. Fold in the almond flour mixture – gently, just until no dry almond flour is visible
5. Spoon out (or use a piping bag) onto the prepared baking sheets
6. Bake for a total of 12 – 14 minutes rotating the pans after 6 minutes
Remember, if you can nudge the cookie, it is ready – but don’t overcook it as you want that chewy interior
Let cool and devour – I dare you to stop at 1!

Well Why Not! (Tips and suggestions)
– Leave bits of cardamom slightly larger so you actually get a bite from the bite 
– Toast the almonds in a dry frying pan before using
– Toast the almond flour and cardamom in a dry frying pan before using
– It needs no other flavoring so you can omit the cardamom if you like