Instructions:
1. Preheat the oven:
Set your oven to 160°C (320°F). Line a baking sheet with parchment paper for easy cleanup.
2. Mix dry ingredients:
In a medium bowl, whisk together the almond flour, ground cardamom, and salt until evenly combined.
3. Cream wet ingredients:
In a separate bowl, use a fork or hand mixer to beat the softened butter (or coconut oil) with maple syrup and vanilla extract until smooth and creamy. This forms the flavor base of your cookies.
4. Combine into dough:
Add the dry mixture into the wet ingredients and mix until a soft dough forms. It should be slightly sticky but pliable.
5. Shape the cookies:
Roll the dough into small balls (about 1 inch in diameter), then gently flatten each one with your fingers or the bottom of a glass. Place them on the prepared baking sheet, leaving a bit of space between each.
6. Add toppings (optional):
If desired, gently press a few chopped pistachios or almonds into the center of each cookie for crunch and color.
7. Bake:
Place in the oven and bake for 12–15 minutes, or until the edges are just starting to turn golden. Do not overbake—they’ll firm up as they cool.
8. Cool completely:
Let the cookies rest on the baking sheet for 10 minutes, then carefully transfer to a wire rack to cool completely.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yields: About 16 cookies
Perfect for:
Afternoon tea, elegant holiday trays, or cozy evenings with a warm drink.
