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Listed in: Dessert
1 teaspoon cardamom seeds (or 3/4 teaspoon ground cardamom or 1 teaspoon ground cinnamon)
1/4 cup (55 g) butter, softened
3/4 cup (150 g) plus 1 tablespoon (13 g) sugar, divided
2 tablespoons (28 ml) almond oil
1 teaspoon vanilla extract
2 eggs
1 cup (125 g) unbleached flour
1/2 cup (63 g) whole-wheat pastry flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat the oven to 350°F (180°C, or gas mark 4).
In a small saucepan, toast the cardamom seeds over medium heat for 3 to 4 minutes or until very fragrant. Remove from the heat and grind them to a powder (a designated coffee grinder or spice grinder works well for this).
In the mixer, cream together the butter, 3/4 cup (150 g) of the sugar, almond oil, and vanilla until fluffy. Add the eggs and beat at medium speed until incorporated. Set aside.
In a medium bowl, whisk together the flours, baking soda, and salt. Spoon the creamed mix into the dry mix and stir together until well incorporated. Form 1-inch (2.5-cm) balls and place on 2 cookies sheets with space between each cookie, flattening slightly.
In a small bowl, mix together the remaining 1 tablespoon (13 g) sugar and ground cardamom. Sprinkle each cookie with a pinch or two of the cardamom sugar, to taste, and bake for 8 to 9 minutes, or until just lightly browned on the bottoms.
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