250 ml Castor sugar
5ml fine Cardamon
15 ml Taystee wheat
125 ml gram flour (chickpea flour)
500 ml Cake flour
5 ml bicarbonate of soda
slivered almonds and Pistachio nuts
Cream butter and castor sugar.
Add all above dry ingredients to a soft dough.
Make ping-pong size balls and add almonds onto each cookie.
bake in preheated oven 180 C for 15 min.
Prepared, tried and tested by: Feriel Sonday