Roasted Almond Cardamom Cookies

Heat the oven to 400 F.

Spread almonds on a baking sheet and roast in the oven for 5 minutes or until they look a little puffed out. Remove pan from the oven and allow almonds to cool just a bit. Roughly chop almonds using a knife or pulse them in a food processor. Set aside. Lower the oven temperature to 350 F.

In a mixing bowl or in the bowl of your stand mixer, cream together the sugars and butter. Add the egg, vanilla extract and almond extract and mix just until combined.

In a separate bowl, whisk together the flour, baking soda, salt and cardamom.

Slowly add the flour mixture to the egg/butter/sugar mixture and mix until combined. Fold in the white chocolate chips and roasted almonds.

Optional: Allow dough to sit for 15 minutes. I do this with all of my dough (and pancake batter), but you don’t need to do this if you’re in a hurry.

Form dough into your preferred size of balls and place on a lightly oiled or parchment-lined baking sheet with 2 inches in between. Bake for for 11-13 minutes.

Makes 30 medium-sized cookies.