Kamut Cardamom Shortbread | PCC Natural Markets

Kamut Cardamom Shortbread

Yield: 18 to 20 cookies

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Kamut is the most common name for khorasan wheat, an ancient grain with a sweet, nutty flavor. The flavor of fresh-ground cardamom is wonderful; it’s a spice that’s worth the extra effort of buying whole seeds and using a mortar and pestle to grind right before cooking with it.



In the work bowl of a food processor, pulse sugar and butter together until you have a crumbly mixture. Add egg yolk and pulse a few more times until it’s completely incorporated. Sprinkle in flour, cornstarch, cardamom and salt. Pulse just until dough has come together; it will be fairly dry and lumpy.

Press dough into a cylinder about 2-inches in diameter. Wrap in plastic wrap and refrigerate for at least 3 hours, or for as long as 3 days.

Preheat oven to 350° F. Line two baking sheets with parchment paper.

Roll the chilled dough log firmly in Demerara sugar. Slice into disks about 1/4-inch-thick. Place disks on the prepared baking sheets so they are about 1-inch apart. Bake until the edges are golden brown, 15 to 20 minutes.

Let cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to finish cooling. Store in an air-tight container at room temperature for up to 1 week.


This recipe also works nicely with refined spelt flour, or a mixture of all-purpose flour and whole wheat pastry flour. Some other flours can absorb more liquid, and can make the cookie too dry to hold together.

To grind your own cardamom, look for either whole green cardamom pods or decorticated cardamom seeds, which are whole seeds that have been removed from the pod. White pods contain the same seeds, but have been bleached for appearance's sake.

Each serving: 90 cal, 5g fat (3g sat), 25mg chol, 30mg sodium, 10g carb, 1g fiber, 1g protein

More about: baking, cookies, whole grains


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