Read the full story on the incredible roots of these cookies.
Icelandic Jewish Cookies
2 cups flour
1/2 teaspoon salt
1/2 teaspoon cardamom
1/2 teaspoon baking powder
2 sticks unsalted butter, room temperature
1/2 cup granulated sugar
1 egg, lightly beaten
1/4 cup sliced almonds, sliced or finely chopped
1/4 cup raw or turbinado sugar
1/4 teaspoon espresso powder
1 tablespoon honey, warmed
Stir flour, salt, cardamom, and baking powder together.
Cream the butter and sugar in a stand mixer or by hand. Mix in the beaten egg, then add flour mixture and mix well. Press dough into a log 1 1/2 – 2 inches in diameter. Wrap in wax paper. Chill thoroughly (at least 1 hour) until firm.
Preheat oven to 375 F (350F Convection). Slice dough into 1/8-inch slices and place on lightly greased cookie sheet 1 inch apart.
Dissolve espresso powder in the warm honey. Brush onto tops of cookies and sprinkle with the sugar almond mixture. Bake for 8 minutes, or until they are a light brown. Remove to wire rack until cool. Store in airtight containers. Not very sweet, but they go really well with cranberry poached pears.
Yield: 3 dozen
Modified from this recipe on the Nosher.