This recipe gets its subtle kick from rosewater and cardamon. Wonderful at Rosh Hashanah, these delicacies are even better at Pessah when flour is unacceptable. These are delicious when served with hot tea.
Ingredients
- 3 large egg yolks
- 1/2 cups of sugar
- 1 1/2 cups finely ground almonds
- 1 Tbs ground cardamon
- 1 tsp baking soda
- 1 Tbs rose water
- Whole blanched almonds or slivers for decoration
- 1 egg yolk, beaten with a little water, for glaze
- Preheat oven to 300F, with a rack in the middle
- Mix the first six ingretdients in a food processor with a metal blade
- Line 2 cookie sheets with waxed paper.
- Scoop a teaspoon sized balls of batter and place on cookie sheet about 2 inches apart.
- Flatten each ball using a spoon or the palm of your hand. Press an almond onto the top or decorate with two or three almond slivers. Brush with the egg yolk glaze.
- Bake until lightly golden, about 20 minutes.
- Remove and cool on a rack.
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