Sephardic Almond Cookies
Makes 36 cookies

3 large egg yolks
1 cup sugar
1-1/2 cups finely ground almonds
3 tsp. ground cardamom
1 tsp. baking soda
1 Tbs. rose water (available at Middle Eastern stores)
1 egg yolk beaten with a little water for glaze
whole blanched almonds for decoration (optional)

In food processor with metal blade, blend all ingredients except whole almonds and egg yolk.

Preheat oven to 300 degrees, with a rack in the middle.

Line 2 cookie sheets with waxed paper. Scoop out teaspoon-sized balls of dough and arrange on waxed paper, leaving about 2 inches between them. Flatten each slightly, using your palm.

Press almond on top of each, then brush with egg yolk mixture.

Bake until lightly golden, about 20 minutes. Cool on rack.