Yield
Makes 2 dozen

How to Make It

Step 1

Process almonds in a food processor 9 minutes or until a paste forms, stopping to scrape down sides.

Step 2

Beat egg whites at medium speed with an electric mixer until stiff peaks form.

Step 3

Combine almond paste, sugar, and cardamom in a bowl, mixing with hands until blended. Add egg whites; knead by hand until smooth and doughlike consistency.

Step 4

Dip fingers in rose water, and shape dough into 1-inch balls (about 1 tablespoon dough for each cookie). Slightly flatten with thumb, and pinch sides to form star- and diamond-shaped cookies. Place cookies on an aluminum foil-lined baking sheet.

Step 5

Bake on middle rack of oven at 325° for 15 to 20 minutes or until bottoms are lightly browned. Remove cookies immediately to wire racks; cool.

Step 6

* Rose water can be found in Middle-Eastern markets or in health food stores. Water may be substituted.

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