Cardamom and lemon cookies
Delicately spiced lemon, almond, and cardamom cookies with a crisp texture and golden finish - perfect for baking at home and keeping fresh for up to a week.
Updated : 08 September, 2025
Easy
About 45 min.
Ingredients
225 grams
Butter
150 grams
Sugar
1
Lemon
250 grams
Flour
100 grams
Almond flour
3 teaspoon
Cardamom
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 190C and line two large baking trays with parchment paper.
Step 2
In a large bowl, use an electric hand whisk to beat the butter, sugar, and lemon zest together until pale and fluffy. Mix in the flour, almonds, and cardamom until the dough is stiff and well combined.
Step 3
Shape the dough into 24 balls, dividing them evenly between the trays while leaving space between each one. Gently flatten each ball with a cookie stamp or the base of a glass, leaving a decorative indentation.
Step 4
Bake one tray at a time for 12-14 minutes, until the cookies are a pale golden brown. Allow them to cool on the tray for a few minutes before transferring to a wire rack, where they will crisp as they cool. Store in an airtight container and enjoy within 7 days.