Amber and I made these as grown up Christmas Cookies. She would agree, these are best made while sipping mimosas.
What you Need
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1-1/2 cups all-purpose flour
- 1 cup ground almonds
- 1-1/2 tsp ground loose-leaf chai tea
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ground cardamom
- 1/4 tsp ground ginger
- 1/4 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 40 whole blanched almonds
What you DoIn large bowl, beat butter with sugar for 1 minute. Whisk together flour, ground almonds, tea, baking powder, baking soda, cardamom, ginger, cinnamon, cloves and salt; stir into butter mixture in 3 additions until smooth.
Roll by scant 1 tbsp into balls. Place, about 2 inches (5 cm) apart, on parchment paper–lined baking sheet. Gently press 1 almond onto center of each.
Bake, 1 sheet at a time, in 350F (180C) oven until light golden, about 12 minutes. Let cool on pan on rack for 2 minutes; transfer to rack and let cool completely.