Cinnamon–Cardamom Shortbread Cookies

Directions

• Step 1 Crush the cardamom pods to release the seeds, then grind the seeds into a fine powder using a mortar and pestle. Mix them with the cinnamon, flour, baking powder, and almond flour in a bowl. In another bowl, beat the butter and sugar with an electric mixer for about 3 minutes, until pale and fluffy. Add the egg and vanilla, and continue beating until well combined. Gradually incorporate the dry ingredients (almond mixture, baking powder, flour, and salt) into the butter mixture. Divide the dough into two balls, flatten slightly, and refrigerate for 1 hour.
• Step 2 Preheat the oven to 180°C (350°F), conventional heat. Roll out each dough ball to ½ cm (¼ inch) thick. It’s best to do this between two sheets of floured parchment paper to prevent sticking. Cut out shapes using cookie cutters (stars, hearts, trees, etc.) and place them on a parchment-lined baking tray, leaving about 4 cm (1½ inches) between each cookie since they will expand slightly while baking. In a small bowl, whisk together the egg yolk and cream with a fork until the mixture is light and frothy. Brush both sides of each cookie lightly with this mixture using a pastry brush.
• Step 3 Bake for 8 to 10 minutes, keeping an eye on the color — they should be lightly golden. Allow the cookies to cool completely on a cold plate before storing them in an airtight container.