Cardamom Cashew Cookies

These aromatic Cardamom Cashew Cookies melt in the mouth and have a lovely, slightly exotic flavor that makes them intriguing and loved by everyone. {Jump to Recipe}

Cardamom Cashew Cookies // FoodNouveau.com

Cashews are my partner’s favorite nut, so every year in my holiday cookie lineup, I make a treat that highlights that cute, crescent-shaped nut. The first time I stumbled upon this recipe for Cardamom Cashew Cookies, I was drawn to a combination of cashews and aromatic cardamom. The two make for such a lovely pair! Because I love citrus fruits so much and I thought it was fine to add a little of myself to this cookie I made for the love of my life, I decided to add the finely grated zest of two clementines. The result is absolutely divine! These Cardamom Cashew Cookies melt in the mouth, and the combination of flavors makes them just exotic enough to be intriguing but loved by everyone.

This recipe requires the use of salted cashews. If you use unsalted cashews, add 1 teaspoon (5 ml) kosher salt or fine sea salt to the recipe. Also, if you don’t have clementines on hand, you can, of course, use the grated zest of an orange, or even a lemon, instead.

Cardamom Cashew Cookies // FoodNouveau.com


Cardamom Cashew Cookies




Yield about 48 cookies

These aromatic cookies melt in the mouth and have a lovely, slightly exotic flavor that makes them intriguing and loved by everyone.


  • 2 cups (500 ml) salted roasted cashews
  • 2 cups (500 ml) all-purpose flour
  • 1 tsp (5 ml) ground cardamom
  • 2 tsp (10 ml) clementine zest, very finely grated (from about 2 clementines)
  • 1 cup (250 ml) unsalted butter (2 sticks), room temperature
  • 1 cup (250 ml) powdered sugar, divided
  • 1 tsp (5 ml) pure vanilla extract


Heat oven to 350° F (175°C). In a food processor, process the cashews until finely ground. In a large bowl, whisk together the ground cashews, flour, cardamom, and grated clementine zest. Set aside.

Using an electric mixer, beat the butter and 1/3 cup (80 ml) of the powdered sugar on medium-high until light and fluffy, 2 to 3 minutes. Beat in the vanilla. Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).

Shape the dough into balls (about 1 tbsp/15 ml each) and place 2 in (5 cm) apart on baking sheets. Bake, rotating the baking sheets halfway through, until just beginning to brown, 12 to 14 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

Place the remaining 2/3 cup (160 ml) of powdered sugar in a clean ziptop bag. A few at a time, roll the cookies in the sugar to coat. Store in an airtight container in the fridge up to one week, or freeze up to a month.

Recipe adapted from Real Simple Magazine.

Courses Dessert

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