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Almond and Cardamon Cookies
2018-12-06
https://www.metro.ca/userfiles/image/recipes/biscuits-amandes-cardamone-10992.jpg
PT15M
PT10M
PT2H25M
In an electric blender or by hand, combine the flour, brown sugar, baking powder, almonds, almond extract, cardamom, and the salt. Rub the butter into the flour mixture. Add the maple syrup and milk until it becomes a dough.Separate the dough in two, cover it in plastic wrap and store in the refrigerator for at least 2 hours. If you’re short on time, chill in freezer for 15-20 minutes.Baking:Pre-heat the oven to 350° F. Line a baking sheet with parchment paper.Shape the dough into small balls (the size is up to you, depending if you like small or big cookies).Individually coat the balls in the granular sugar and then in the powdered sugar. Place them back on the baking sheet.Bake the cookies for about 10 minutes for small cookies. Bake longer if the cookies are larger. Cool on a rack before enjoying!
Source: Virginie Pichet
24
Metro
4
5
5
3
3 cups (700 ml) flour
3/4 cup (190 ml) brown sugar
1 teaspoon (5 ml) baking soda
1/2 teaspoon (3 ml) salt
1 1/2 bâtonnet unsalted buter at room temperature, cut into small cubes
3/4 cup (190 ml) maple syrup
1/4 cup (65 ml) milk
2 cardamom pods inside, ground
2 teaspoon (50 g) almond Selection, ground
1 teaspoon (5 ml) almond extract
powdered sugar and granular sugar for the crackled top
Almond and Cardamon Cookies
24
Desserts
0:15
Preparation
0:10
COOKING
2:25
TOTAL TIME
Ingredients
-
3 cups
(700 ml)flour
-
3/4 cup
(190 ml)brown sugar
-
1 teaspoon
(5 ml)baking soda
-
1/2 teaspoon
(3 ml)salt
-
1 1/2 bâtonnet
unsalted buter at room temperature, cut into small cubes
-
3/4 cup
(190 ml)maple syrup
-
1/4 cup
(65 ml)milk
-
2
cardamom pods inside, ground
-
2 teaspoon
(50 g)almond Selection, ground
-
1 teaspoon
(5 ml)almond extract
-
powdered sugar and granular sugar for the crackled top
Preparation
In an electric blender or by hand, combine the flour, brown sugar, baking powder, almonds, almond extract, cardamom, and the salt. Rub the butter into the flour mixture. Add the maple syrup and milk until it becomes a dough.
Separate the dough in two, cover it in plastic wrap and store in the refrigerator for at least 2 hours. If you’re short on time, chill in freezer for 15-20 minutes.
Baking:
Pre-heat the oven to 350° F. Line a baking sheet with parchment paper.
Shape the dough into small balls (the size is up to you, depending if you like small or big cookies).
Individually coat the balls in the granular sugar and then in the powdered sugar. Place them back on the baking sheet.
Bake the cookies for about 10 minutes for small cookies. Bake longer if the cookies are larger. Cool on a rack before enjoying! Source: Virginie Pichet
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
