Preheat the oven to 350 degrees F. Grease several large baking sheets. Sift together the flour, cardamom, salt, and baking powder. Beat the sugar and eggs until light and creamy. Stir in the flour mixture, then the ground almonds. Form the dough into 1-inch balls, moistening your hands with rose water, if desired. Place on the prepared baking sheets and flatten slightly. Press a whole almond into the center of each cookie. Bake until lightly browned about 12 minutes. Transfer to a wire rack and let cool. Store in an airtight container at room temperature. Makes about 72 cookies. Recipe by: Gil Marks, __The World of Jewish Entertaining__ Posted to JEWISH-FOOD digest by Nancy Berry
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|Serving Size: 1 Serving (2426g)|
|Recipe Makes: 1|
|Calories from Fat: 2575 (34%)|
|Amt Per Serving||% DV|
|Total Fat 286.1g||381 %|
|Saturated Fat 45.3g||227 %|
|Monounsaturated Fat 153.4g|
|Polyunsanturated Fat 59.7g|
|Cholesterol 4230mg||1302 %|
|Sodium 4671.1mg||161 %|
|Potassium 4346mg||114 %|
|Total Carbohydrate 1075g||316 %|
|Dietary Fiber 53.4g||214 %|
|Sugars, other 1021.6g|
|Protein 230g||329 %|
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Calories per serving: 7557
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