Give It a Whisk! December

Cardamom Cookies   

Recipe by Jennifer Lystrup














2 cups of cake flour
3 1/2 – 4 teaspoons of ground cardamom (depending on taste)
¼ teaspoon of salt
½ cup ground almonds
¾ cup unsalted butter (room temperature)
½ cup white sugar
¼ teaspoon vanilla bean paste
1 egg

1/4 cup powdered sugar
1 1/4 teaspoons of ground cardamom


  1. Heat oven to 375 F
  2. Combine cake flour, cardamom, salt
  3. Cream butter, vanilla bean paste* and sugar. Beat until fluffy.
  4. Add egg
  5. Gradually beat in the flour mixture until well blended
  6. Stir in ground almonds
  7. In a small bowl, stir together powdered sugar and cardamom
  8. Use medium sized cookie scoop (1 ½ TBS size) to scoop into dough balls
  9. Coat rounded cookie in sugar/cardamom mixture
  10. Place on cookie sheets
  11. Bake for 12-14 minutes, until golden brown

*add vanilla bean paste onto the soft butter before the sugar.  The vanilla will seep into the soft butter bringing out more flavor.





Novemner: Vanilla Crème Anglaise

creme anglaise

Vanilla Crème Anglaise

4 oz heavy cream
4 oz milk
2 oz sugar
4 each egg yolks
1 tsp vanilla extract

Method of Preparation:

-In a sauce pot, combine cream and milk and bring to a scold on medium heat.
-While heating, whisk together in a bowl the sugar and egg yolks until combined.
-Once cream mixture is ready, slowly pour into egg mixture while whisking to temper the eggs.

-Return mixture back to the pot.
-On low heat, stir with a spoon until sauce thickens enough to coat the back of the spoon.
-Take pan off the heat and stir in vanilla.
-Serve warm with your favorite soufflé or bread pudding dessert or cooled for plating.

Even better, it makes a great ice cream base!