Directions

• Preheat oven to 225° F
• In a medium size bowl, whip the egg whites with an electric mixer, on medium speed, until stiff peaks form (about 2 minutes).
• In a large bowl combine almond flour, agave, rose water, cardamom and salt. Blend with a spoon, until all ingredients are mixed and it resembles a coarse meal.
• Add whipped egg whites to the almond flour mixture, and using a soft spatula, carefully fold egg whites into mixture. Fold until just blended.
• Lightly grease, or line a cookie sheet with parchment paper.
• Using your hands (dampened with a little bit of water to prevent sticking), roll dough into balls about one inch in diameter. Press each ball into a semi-flattened circle (about 1 1/2 inch in diameter). Top each with a sliced almond.
• Bake at 225° F on top rack of oven, for 25-35 minutes. They are done when they have turned a light golden brown.
• Remove from oven, let stand for about 5 minutes, then transfer from cookie sheet to a rack or separate plate.