Hadgi Badah (Cardamom
Almond Cookies) | Pareve
Yield: 48 cookies
Popular with Iraqi Jews, these domed
cookies are served at Purim and as a
sweet following the Yom Kippur fast.

2 cups blanched almonds
4 sheets of parchment paper
2 cups flour
½ teaspoon salt
¼ teaspoon baking powder
4 eggs
1⅓ cups sugar
1 teaspoon lemon zest
1¼ teaspoon cardamom
Grind the almonds in a food pro-
cessor until they resemble coarse
sand. Reserve.

Preheat your oven to 350 degrees
F. Line four cookie sheets with parch-
ment paper.

Sift the flour, salt and baking powder
into a medium-sized bowl and reserve.

In a large mixing bowl, use an
electric beater to beat the eggs,
sugar, lemon zest and cardamom
until the mixture is light and foamy.

Add the flour mixture, a little at a
time, beating on a low speed until
moistened. Add the almonds and
mix until combined, scraping down
the bowl a couple of times.

Roll the dough in your palms, form-
ing 1-inch balls. Rinse your hands in
warm water a couple of times, as
they will get sticky.

Place 12 balls on each prepared
cookie sheet. Place two cookie
sheets in the oven. Bake for 6 min-
utes. Move the top cookie sheet to
the bottom and vice versa. Bake for
another 6 minutes until the cookies
are golden brown.

Repeat with the second two
cookie sheets.

Cool to room temperature. These
can be made three days ahead if
stored in airtight containers. The
recipe freezes well. JE
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THMA-937433516-NAZ so, lower the flame so the rice sim-
mers slowly. Add more water if the
rice starts sticking to the pot.

Simmer for 20-25 minutes or until
the rice is cooked through. Remove
the pot from the flame. Let the rice
rest for 5 minutes with the lid still on
the pot. Spoon the rice around the
edges of a rimmed platter. Move the
lamb stew to the center, with some
of the stew sauce. Sprinkle cilantro
over the stew. Serve immediately.

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