Ingredients

1. 200g semolina Blédor Gréo
2. 150g Blédor Pâtissière
3. 175g clarified butter (ghee or mantegue)
4. 1.5 teaspoon Cardamom (Elaiti)
5. Almonds to decorate

Preparation

1. Beat the clarified butter (ghee) and sugar until creamy and light.
2. Gently fold in the flours and spices to make a soft cookie dough.
3. Shape into small balls and decorate them with an entire almond on top.
4. Bake in preheated oven at 180⁰C for 40 minutes.