| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Iraqi | 1 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1 | t | Ground cardamom |
| 1/2 | t | Salt |
| 1/4 | t | Baking powder |
| 1 1/3 | c | Sugar |
| 4 | Eggs | |
| 2 | c | Ground blanched almonds |
| about 10 oz. | ||
| Rose water, optional | ||
| 6 | Dozen whole almonds | |
| approximately |
INSTRUCTIONS
Preheat the oven to 350 degrees F. Grease several large baking sheets. Sift together the flour, cardamom, salt, and baking powder. Beat the sugar and eggs until light and creamy. Stir in the flour mixture, then the ground almonds. Form the dough into 1-inch balls, moistening your hands with rose water, if desired. Place on the prepared baking sheets and flatten slightly. Press a whole almond into the center of each cookie. Bake until lightly browned about 12 minutes. Transfer to a wire rack and let cool. Store in an airtight container at room temperature. Makes about 72 cookies. Recipe by: Gil Marks, __The World of Jewish Entertaining__ Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Sep 28, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3877
Calories From Fat: 1395
Total Fat: 165.3g
Cholesterol: 744mg
Sodium: 1584.9mg
Potassium: 2536.8mg
Carbohydrates: 519g
Fiber: 37.4g
Sugar: 281.2g
Protein: 109.3g