Iraqi Cardamom-Almond Cookies – a delicious recipe with flour, ground cardamom, salt, baking powder, sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees. Line several large baking sheets with parchment paper or grease.
2
Sift together the flour, cardamom, salt, and baking powder. Beat together the sugar and eggs until light and smooth. Stir in the flour mixture, then the ground almonds.
3
Form the dough into 1-inch balls, moistening your hands with rose water if using. Place on the prepared baking sheets and flatten slightly. If desired, press a whole almond into the center of each cookie.
4
Bake until lightly browned, about 12 minutes. Let the cookies stand until firm, about 1 minute, then remove to a rack and let cool completely. Store in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months.
1902
kcal
Calories
121
g
Fat
162
g
Carbs
66
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 teaspoon ground cardamom, 1/2 teaspoon salt, 1/4 teaspoon baking powder, and more.
Yes, Iraqi Cardamom-Almond Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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