Ayurvedic cardamom cookies

Ingredients for 1 servings:

• 2 tsp, sautéed cardamom, ground
• 125 g ghee (alternatively butter)
• 125 g raw cane sugar
• 1 pinch of sea salt
• 140 g semolina (wheat)
• 160 g wheat flour, type 550
• 44 half almonds, blanched

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

delicious spiced cookies, not just for Christmas

Mix the flour, semolina, and cardamom well in a bowl. Warm the ghee slightly, but do not melt it, so it is easier to work with. Whisk the ghee with the raw cane sugar and a pinch of salt until fluffy. Gradually stir in the dry ingredients until a firm dough forms. It will be slightly crumbly. Wrap the dough in cling film and chill for about 30 minutes. If the dough has been in the fridge for a long time, let it warm up to room temperature a little before further processing so that it is easier to shape. Preheat the oven to 180°C (top and bottom heat). Form the dough into balls about the size of a cherry. Since the dough is relatively crumbly, it is a good idea to knead the dough a little in your hands and then form a ball. Decorate each ball with half an almond and press it down lightly. Place the cookies on a baking sheet lined with baking paper (it’s okay to place them close together, as they won’t spread during baking). Bake the cookies at 180°C (middle rack) for about 20 minutes until they are light brown. Once cooled, store in a tightly sealed container. The specified amount is sufficient for approximately 44 cookies.