Best 3 Jens Almond Cardamom Cookies Recipes
Indulge in a delightful culinary journey with Jen's Almond Cardamom Cookies, where flavors dance harmoniously on your taste buds. These delectable treats, hailing from the rich tapestry of Swedish baking traditions, captivate with their delightful aroma and enticing appearance. Embark on a sensory adventure as you explore the symphony of flavors, textures, and aromas that make these cookies truly extraordinary. From the delicate crunch of the almond slivers to the subtle warmth of cardamom, each bite promises a moment of pure bliss.
Our comprehensive guide features not just one, but two captivating recipes that elevate the classic almond cardamom cookie experience. The first recipe, meticulously crafted with almond flour, oats, and coconut, caters to those with gluten sensitivities, ensuring everyone can savor these delightful treats. The second recipe, a symphony of butter, sugar, vanilla, and almonds, promises a taste of pure indulgence. Both recipes are meticulously detailed, guiding you through each step with precision, ensuring your baking journey is a resounding success.
CARDAMOM COOKIES
Field editor Mary Steiner of West Bend, Wisconsin sent her recipe for these melt-in-your-mouth morsels. Cardamom, almond extract and walnuts enhance the flavor of these buttery cookies.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 6 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Cream butter, 1-1/2 cups confectioners' sugar, cardamom and salt until light and fluffy. Beat in extract. Gradually beat in flour. Stir in walnuts., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until edges are golden, 15-17 minutes. , While warm, roll cookies in remaining confectioners' sugar. Cool on wire racks.
Nutrition Facts :
ALMOND CARDAMOM COOKIES
Make and share this Almond Cardamom Cookies recipe from Food.com.
Provided by Miss Erin C.
Categories Dessert
Time 35m
Yield 2 dozen cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 325F degrees.
- In a food processor, combine flour and next 7 ingredients.
- Process until mixture resembles fine meal and dough starts forming.
- Shape into 1" balls, place on cookie sheet and bake until firm to the touch, about 20 minutes.
- Sprinkle with powdered sugar, cool.
FLOURLESS ALMOND COOKIES WITH CARDAMOM, ORANGE ZEST, AND PISTACHIOS
Both cardamom and pistachios are essential ingredients in Persian dessert making. This dough is delicate because it doesn't contain any gluten, so be sure it's fully chilled and firm before rolling into logs and slicing into cookies.
Provided by Louisa Shafia
Categories Cookies Passover Kosher for Passover Almond Cardamom Orange Pistachio Chocolate Dessert Potato Wheat/Gluten-Free Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 30
Number Of Ingredients 10
Steps:
- Using an electric mixer on medium speed, cream sugar and oil in a large bowl until mixture resembles texture of wet sand, about 3 minutes. Add egg and orange zest and beat until just combined.
- Whisk almond flour, potato starch, cardamom, and salt in a medium bowl. Fold dry ingredients into oil mixture. Cover with plastic wrap and chill 1 hour.
- Spread pistachios in a single layer on a rimmed baking sheet. Divide dough into 2 balls. Roll each ball into 1 1/2" wide logs, then roll logs in pistachios to coat; reserve remaining pistachios for decorating, if desired. Wrap logs in plastic wrap and chill at least 1 1/2 hours.
- Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment. Using a sharp knife, slice dough into 1/4"-thick rounds and arrange on baking sheets (about 12 per sheet). Sprinkle with reserved pistachios, pressing lightly to adhere (alternatively, drizzle with melted chocolate after cookies are baked, see below).
- Bake cookies, rotating sheets halfway through, until undersides are golden, 8-12 minutes. Transfer cookies to wire racks. Let 1 sheet cool completely before lining again with parchment and baking third batch.
- If you didn't sprinkle the cookies with pistachios, melt chocolate in a medium heatproof bowl set over a medium pot of barely simmering water, stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is smooth. Drizzle cooled cookies with chocolate and let set before serving.
- Do Ahead
- Dough can be formed into logs 3 days ahead; keep chilled. Cookies can be baked 3 days ahead. Store in an airtight container at room temperature.
Tips:
- Use almond paste made with 100% almonds for the best flavor and texture.
- Make sure the butter and almond paste are at room temperature before creaming together. This will help them blend smoothly and create a light and fluffy dough.
- Chill the dough for at least 30 minutes before rolling and cutting out the cookies. This will help the cookies hold their shape better in the oven.
- Use a sharp knife or cookie cutter to cut out the cookies. This will help prevent the edges of the cookies from becoming ragged.
- Bake the cookies until they are just golden brown around the edges. Overbaking will make the cookies dry and crumbly.
- Let the cookies cool completely on a wire rack before storing them in an airtight container.
Conclusion:
These almond cardamom cookies are a delicious and easy-to-make treat that are perfect for any occasion. They are soft and chewy with a delicate almond flavor and a hint of cardamom. These cookies are sure to be a hit with everyone who tries them!
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