Nothing beats cardamom...it's spicy and kind of like cinnamon and ginger but so so much better! It is mostly found in Indian curry dishes and Scandinavian pastries, which is pretty random but proves that cardamom is great in anything. Today, I found a new use for my favourite spice in Cardamom Crisps. I modified a recipe for Moravian cookies, which are a tradition from the Moravian Christian communities in colonial America. Careful though, these cookies end up being too spicy for church.
3 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 cup unsalted butter, room temperature
1 cup packed brown sugar
1/2 molasses
2 large eggs
2 tsp. ground cardamom
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 1/2 ground ginger
1/4 ground cloves
Blanched sliced almonds, ground almonds or whatever you please for topping
1. Line a loaf pan with plastic wrap, allowing some to overhang the sides
2. Whisk together flour, baking soda, and salt
3. With an electric mixer, cream butter and sugar until fluffy
4. Add egg and spices
5. Add in flour mixture in 3 parts
6. Pour mixture in pans, cover with plastic, and freeze for at least 1.5 hrs
7. Preheat oven to 400 F
8. Slice dough as thinly as possible with a sharp knife
9. Place on baking pans and top with almonds
10. Bake until dark, golden brown, about 7-9 minutes
11. Transfer to wire racks to cool completely
These cookies were perfect with Bengal Spice tea. Although usually not a fan of herbal tea this one is amazing! Introduced to me by the H-Core paddling-phenomenon Katrina.
Cardamom rules.
A
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