Ground chai tea and some additional ground chai spices give these buttery almond cookies a subtle, pleasing flavour. Find loose-leaf chai tea in bulk food stores or specialty tea shops. In a pinch, empty a tea bag or two to get the proper amount.
- Portion size 40 servings
- Credits : Canadian Living: Holiday 2012
Ingredients
Method
In 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 centre of each.
Bake, 1 sheet at a time, in 350 F (180 C) oven until light golden, about 12 minutes. Let cool on pan on rack for 2 minutes; transfer to rack and let cool completely. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 1 month.)
Nutritional facts Per cookie: about
- Fibre 1 g
- Sodium 35 mg
- Sugars 4 g
- Protein 1 g
- Calories 92.0
- Total fat 6 g
- Potassium 31 mg
- Cholesterol 12 mg
- Saturated fat 3 g
- Total carbohydrate 8 g
%RDI
- Iron 3.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 4.0
