The original recipe says to use from 2 to 3 teaspoons of cardamom and I went almost for the full amount, using 2 ½ teaspoons to make sure that these cookies definitely had the cardamom flavor. Even before I baked these into cookies, the smell of the dough was just absolutely wonderful with the strong cardamom flavor coming through.
- 2 cups all-purpose flour
- 1 cup salted, roasted almonds
- 2 ½ tsp. ground cardamom
- ¼ tsp. salt
- 2 sticks unsalted butter, softened
- ½ cup sugar
- 1 egg
- ½ cup seedless blackberry spreadable fruit
- 1 tbsp. lemon juice
- 3 tbsp. powdered sugar
1. Combine ½ cup flour and the almonds in a food processor and pulse until almonds are finely ground.
2. Add remaining flour, cardamom and salt and pulse until fully combined.
3. In the bowl of your stand mixer, or with an electric mixer, cream butter and ½ cup of sugar until light and fluffy, then add the egg.
4. Slowly add in the flour mixture until fully combined. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for at least 1 hour or until firm enough to roll out.
5. Preheat the oven to 350 and line baking sheets with parchment paper.
6. Roll out each piece of dough onto a lightly floured surface to ⅛" thickness. Use a 2-inch round cookie cutter to cut out cookies. Then use a 1-inch round cookie cutter and cut out the centers of half the cookies. Discard the centers, or roll out and make additional cookies.
7. Place the cut out cookies 1-inch apart on the prepared baking sheets and bake for 10-12 minutes or until lightly golden. Allow to cool slightly.
8. Meanwhile, combine blackberry spread and lemon juice in a small bowl.
9. Spread the blackberry mixture on the solid cookies. Sprinkle the window cookies with powdered sugar, then press each on top of a solid cookie.