Delicious chai-spiced almond cookies! So easy to make.
I am an adult, and make somewhat-responsible decisions. I finally did my laundry. I did the groceries for the week. I even did the dishes!
Since I am soooo responsible, I’m allowed to choose what I eat for lunch. Even if said lunch involves cookies, right?
Here is why you should make these cookies: They are so fast and easy to make. No glazes, no fillings, no nothing. Make the dough, roll, bake, DONE!
My house smells amaaaahzing right now. Like chai, which kind of also smells like Christmas. I wish it smelled this good all day, every day.
They taste so good! Cardamomy, almondy, chai-ey, soooo good. They were begging to be eaten. I swear.
- 1 cup unsalted butter (softened)
- ¾ cups granulated sugar
- 1½ cup all purpose flour
- 1 cup ground almonds
- 1½ teaspoon loose-leaf chai tea (ground)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 40 whole blanched almonds
- Pre-heat oven to 350 F.
- Cream together butter and sugar for around 1 minute until they are very well combined and light and fluffy. In a separate bowl, mix flour, almonds, chai tea, baking powder, baking soda, cardamom, ginger, cinnamon, cloves and salt. Add to butter/sugar mixture in 3 even batches until dough is well combined.
- My dough was very dry and crumbly (maybe our dry Calgary air?), so I also added a few tablespoons of water until it formed a crumbly, but roll-able dough.
- Roll into 1 tbsp sized balls and place on baking sheet, 2 inches apart. Gently press a blanched almond into the cookie.
- Bake for approximately 12 minutes until cookies are slightly golden around the bottom edge. Cool on baking sheet for several minutes, then transfer to a wire rack.
Recipe from Canadian Living.