Cinnamon and Cardamon Almond Macaroons

This German macaroon recipe (not to be confused with French macaroons) comes from an old cookbook which my grandmother used all of her life.

I adapted the recipe a bit, adding cinnamon and cardamon which add just a bit of holiday flavor.

Ingredients:
3 egg whites
1/8 tsp cream of tartar
5 oz fine white sugar
1 tsp vanilla extract
1/8 tsp almond extract
6 oz ground almonds (almond meal)
2 oz flour
1/2 tsp ground cinnamon
1/4 tsp ground cardamon
whole hazelnuts for decoration

• Preheat oven to 300 degrees Fahrenheit.
• Beat egg whites with cream of tartar until very stiff. 
• Slowly add sugar, vanilla and almond extracts to egg whites. 
• Mix flour, almond meal, cinnamon and cardamon and gently fold into egg white mixture.
• Line baking sheet with baking paper and place small ball egg white mixture on sheet (I used a melon baller to measure. 
• Place on one hazelnut in the middle of each cookie.
• Bake for about 30 minutes, rotating the sheet after 15 minutes. 
• Let cool completely and store in cookie tin.

Makes 30 - 40 macaroons.