Use two bowls:

In one bowl, whisk:

• 2.5 c flour
• 1/2 tsp baking powder
• 1/2 salt
• 1 tsp cardamom
• 2/3 c almond meal

In the second bowl, beat until fluffy:

• 2 sticks unsalted butter
• 1/2 c packed sugar

Then beat in:

• 1 egg
• 1 tsp

Then gradually add in the dry ingredients.

Form two discs, wrap in plastic and refrigerate for 3 hours. Roll out on a floured surface, cut out cookies and stamp (if you have a stamper).

Bake in a preheated oven at 350 deg for approx 15 minutes.

Cool on a wire rack. Stick them together with your favorite raspberry jam! OR apricot!