Roasted Almond Cardamom Cookies

• 1 cup Almonds
• 1/2 cups Granulated Sugar
• 1/2 cups Brown Sugar, Tightly Packed
• 1/2 cups Unsalted Butter, Softened
• 1 whole Egg, At Room Temperature
• 1/2 teaspoons Vanilla Extract
• 1/2 teaspoons Almond Extract
• 1-1/2 cup Gluten-free All-purpose Flour
• 1/4 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1/8 teaspoons Ground Cardamom
• 1 cup White Chocolate Chips

1. Heat the oven to 400 F.
2. 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.
3. 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.
4. In a separate bowl, whisk together the flour, baking soda, salt and cardamom.
5. Slowly add the flour mixture to the egg/butter/sugar mixture and mix until combined. Fold in the white chocolate chips and roasted almonds.
6. 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.
7. 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.
8. Makes 30 medium-sized cookies.

almonds, sugar, brown sugar, unsalted butter, egg, vanilla, almond extract, flour, ubc, salt, ground cardamom, white chocolate chips

Taken from tastykitchen.com/recipes/desserts/roasted-almond-cardamom-cookies/ (may not work)