Elisabeth Luard

Almond cookies with cardamom

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Preparation info
  • Makes about

    24

    • Difficulty

      Medium

Appears in
A Cook’s Year in a Welsh Farmhouse
A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

Crisp, buttery little biscuits to dip into the mid-morning coffee, just as they like it in Sweden. The Swedes picked up their coffee-drinking habits from the Ottoman Turks, who flavoured their coffee with cardamom. Logical, really.

Ingredients

  • 100 g shelled almonds, unskinned
  • 100 g unsalted butter, softened till creamy
  • 100

Method

Set aside a dozen almonds and roughly crush the rest, skin and all – blitz them in the processor, or use a pestle and mortar, but don’t let them become oily.

Beat the butter with the caster sugar till fluffy and pale, then beat in the egg yolk. Add the flour, cardamom seeds, pepper and crushed nuts and beat the mixture with a wooden spoon till you have a smooth, softish dough – you’ll p