Ingredients
Units
Scale
- 225 grams sugar
- 335 grams pastry flour (preferred) or A/P
- 168 grams light brown sugar
- Zest from 1/2 lemon, finely-minced
- 8 green cardamoms – papery casing removed, seeds finely-ground
- 4 tsp. Ceylon cinnamon
- 1 tsp. fennel seeds, freshly-ground (TFD addition, omit for classic recipe)
- 85 grams skinless almonds, finely-ground
- 1 lightly-beaten egg yolk mixed with a dash of rosewater and a bit of bitter almond extract for brushing the cookies before baking
Instructions
- Mix the ingredients (except the egg yolk wash) and knead them together.
- Roll out the dough with a bit of flour. Don’t roll them too thinly, about 4 mm would be the right thickness.
- Use a cup or a water glass as a cookie cutter or whatever cookie shape cutter you prefer.
- Brush with lightly-beaten egg yolk mixture.
- Bake the cookies at 350 degrees Fahrenheit until the edges start to turn golden.
