Almond cookies with cardamom

Almond cookies and almond biscuits are prepared in different ways across various cultures and in various cuisines. It is a type of light colored cookie often topped with sliced almond in the United States. In China a form of almond cookie is the almond biscuit. In China, almond cookies are sometimes prepared

with almond flour

Ingredient :---------------

1. 1/2 cup ghee, softened but not melted(unsalted butter)
2. 10 tbsp powdered sugar
3. 3/4 cup almonds finelly chopped
4. 1/2 cup besan (fine chickpea flour)
5. 2 tbsp sooji (semolina)
6. 1/4 tsp green cardamom powder
7. 1/8 tsp salt.

How to do :---------

1. In a bowl, sift the almond meal,besan and semolina.Combine cardamom powder & salt with the sifted flour mix.Set aside.

2. In another medium bowl, tip in the softened ghee and powdered sugar and using a spatula, combine them until creamy.
3. Mix flour in parts to the ghee mix & combine gently to form a soft dough.The dough will be slightly sticky & loose.
4. Wrap the dough in a cling film and refrigerate for 15-20 minutes or until firm.
5. Line your cookie sheet with parchment paper.
6. Take out the refrigerated dough and knead it 3-4 times. Pinch equal portions of the dough. Roll each portion between your palms into a smooth ball with no cracks. Line the balls on the parchment paper

with atleast 2″ space between them.Press an almond at the centre of each ball.

7. Refrigerate again for 15 minutes. Meanwhile, preheat oven to 300F.
8. Bake on the middle rack for 18-22 minutes keeping a close eye, these cookies should remain white.Once you see the bottoms turning light brown, remove from oven and let cool for 5 minutes on the sheet itself. Transfer to a cooling rack to cool completely.
9. Store in an air tight container at room temperature for upto 3 weeks.