Type what you have

Ingredients

• ✓ cardamom
• butter
• sugar
• egg
• all-purpose flour
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, mix together butter and sugar until smooth. Beat in eggs one at a time, stirring until light and fluffy. Combine flour, cardamom, and cinnamon; stir into sugar mixture just until blended.
3. 3 Separate dough into 6 balls, and roll each ball into a rope about as big around as your finger on a lightly floured surface. Cut into 1/2-inch pieces, and place them on an ungreased baking sheet.
4. 4 Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.

By YAC2004

Ingredients

• ✓ cardamom
• butter
• white sugar
• baking powder
• vanilla extract
• all-purpose flour
• almond

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C).
2. 2 Place butter in a large heavy skillet and cook over medium-low heat without stirring for about 15 minutes, or until butter is a light tan color. Pour into mixing bowl. Place over a bowl of cold water and chill until firm.
3. 3 Add sugar, baking powder, vanilla and cardamom; beat until combined. Stir in flour.
4. 4 Shape dough into 1-inch balls. Place 1 inch apart on an ungreased cookie sheet. Top each with an almond; press almond slightly into dough.
5. 5 Bake until golden brown, 12 to 15 minutes. Remove to wire rack and cool.

By Gail Devens

Ingredients

• ✓ cardamom
• egg
• sugar
• heavy cream
• butter
• all-purpose flour
• cinnamon

Instructions

1. 1 In a large bowl, beat eggs and sugar until thoroughly blended. Mix in the cream and melted butter. Sift together the flour, cinnamon and cardamom; stir into the egg mixture. Refrigerate dough for at least an hour.
2. 2 Heat goro iron and lightly coat with grease. On a floured surface, roll the dough out to 1/8 inch thickness. Cut into circles to fit your goro iron using a paper pattern. Place onto heated iron, close and cook, turning once, until golden. Carefully remove from the iron, and cut into thirds while still warm.

By Jennifer

Ingredients

• ✓ cardamom
• sugar
• cinnamon
• ginger
• allspice
• salt
• all-purpose flour
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, stir together the sugar, cinnamon, cardamom, ginger, allspice and salt. Divide into two equal parts, and set one aside. Add the flour and butter to the other half, and stir until blended. It should be slightly grainy.
3. 3 Press the dough evenly into an 8 inch square pan. Cut into 1x2 inch pieces using a knife, and prick with the tines of a fork. This will keep the shortbread from warping while baking. Sprinkle the reserved sugar and spice liberally over the top, brushing into all of the cuts and holes.
4. 4 Bake for 25 to 30 minutes in the preheated oven, or until firm and golden at the edges. Do not brown. Cool completely in the pan, and break into pieces along the lines to serve.

By TECHIMPAIRED

Ingredients

• ✓ cardamom
• sugar
• margarine
• egg
• cinnamon
• ginger
• self-rising flour
• confectioners sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lay out about 18 cupcake (muffin) papers on a baking sheet or place them in a muffin pan.
2. 2 In a medium bowl, cream together the sugar and margarine until light and fluffy. Beat in the eggs one at a time using an electric mixer, or the whole thing may be mixed in a blender. Add cinnamon and ginger to the batter and mix well. Stir in the flour until well blended. Spoon a generous tablespoon of the batter into each paper, and level it out.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until the tops spring back when lightly pressed. Dust with confectioners' sugar and cardamom when cooled.

By Sheikspear

Ingredients

• ✓ cardamom
• egg
• egg yolk
• heavy cream
• sugar
• butter
• all-purpose flour
• lard

Instructions

1. 1 In a large bowl, beat egg and yolks together. Stir in the cream, sugar, melted butter and cardamom. Mix in enough of the flour to make a soft but manageable dough. Handle the dough as little as possible or cookies will be tough.
2. 2 Heat oil in deep skillet to 375 degrees F (190 degrees C). On a floured cloth, roll the dough out to 1/8 inch thickness. Cut into 2x2 inch diamond shapes.
3. 3 Fry in hot lard until lightly browned. Drain on paper and dust with confectioners' sugar when cool. The cookies should be uniform in size and thickness and shouldn't be fried too dark or too light.

By Jennifer

Ingredients

• ✓ cardamom
• egg
• buttermilk
• butter
• all-purpose flour
• salt
• white sugar
• baking soda
• vegetable shortening

Instructions

1. 1 Preheat an electric aebleskiver pan, according to the manufacturer's directions.
2. 2 Beat together eggs, buttermilk, and butter in a mixing bowl until smooth. Gradually whisk flour, salt, sugar, baking soda, and cardamom into egg mixture until evenly blended and smooth.
3. 3 Spoon 1 tablespoon of shortening into each cup of the preheated aebleskive pan, and allow oil to heat. Pour batter into each cup until 3/4 full. Allow batter to cook in the bottom of the cup, 3 to 4 minutes or until golden brown. Then use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until batter is fully cooked into a golden brown ball. Drain on paper towels.

By Luanne

Ingredients

• ✓ cardamom
• butter
• sugar
• egg yolk
• vanilla extract
• allspice
• all-purpose flour
• pecan
• strawberry jam

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease one 8 inch square baking dish.
2. 2 Cream the butter until soft and fluffy. Add the white sugar gradually, until light and fluffy. Beat in the egg yolks.
3. 3 Sift the cardamom, allspice and flour together. Gradually add it to the butter mixture and stir to combine well. Stir in the chopped pecans.
4. 4 Spoon 1/2 of the dough into the prepared pan, spreading evenly. Top with strawberry jam and cover with the remaining dough.
5. 5 Bake at 325 degrees F (165 degrees C) for 1 hour or until lightly browned. Cool then cut into 1 1/2 inch sized squares.

By Linda K

Ingredients

• ✓ cardamom
• butter
• bread crumb
• all-purpose flour
• sugar
• milk
• baking powder
• cinnamon
• pearl sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with 1/4 cup butter and dust with bread crumbs.
2. 2 Mix 3/4 cup butter, flour, sugar, milk, cardamom, and baking powder together lightly in a bowl to form a moderately stiff and lumpy dough; transfer dough to the prepared tube pan. Sprinkle cinnamon and pearl sugar over the top of the dough, respectively.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By bbLasagna

Ingredients

• ✓ cardamom
• egg
• white sugar
• vanilla sugar
• water
• butter
• buttermilk
• all-purpose flour
• salt

Instructions

1. 1 Place egg yolks into a large mixing bowl with white sugar; beat until light and frothy. Mix in vanilla sugar and water until evenly combined; stir in 1/2 of the melted butter, 1/2 of the buttermilk, and 1/2 of the flour. When mixture is smooth, mix in remaining butter, buttermilk, flour, cardamom, and salt; beat again until smooth.
2. 2 In a separate bowl, beat egg whites with an electric mixer until they form stiff peaks; gently fold egg whites into batter, incorporating as much volume as possible.
3. 3 Preheat a waffle iron according to the manufacturer's directions.
4. 4 Spoon about 1/3 cup of batter into the preheated waffle iron, close the lid, and cook until the waffle is golden brown, about 5 minutes. Remove waffle to a plate. If using a heart-shaped iron, break the waffle into individual hearts to serve. Repeat with remaining batter.

By ScandoGirl

Ingredients

• ✓ cardamom
• almond flour
• brown rice flour
• sorghum flour
• white sugar
• cinnamon
• allspice
• ginger
• salt
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place almond flour, brown rice flour, sorghum flour, sugar, cinnamon, allspice, cardamom, ginger, and salt together in a large resealable bag; seal and shake well to combine.
3. 3 Mix butter and flour mixture together in a large bowl with an electric mixer until well combined.
4. 4 Roll dough into walnut-size balls and place 2 inches apart onto ungreased baking sheets; flatten balls slightly.
5. 5 Bake in the preheated oven until edges are golden brown, about 27 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

By Russ Hules

Ingredients

• ✓ cardamom
• egg
• milk
• lemon
• white sugar
• salt
• all-purpose flour
• butter
• sugar

Instructions

1. 1 Place an 11x13-inch baking pan into the oven. Preheat the oven to 425 degrees F (220 degrees C) with the pan in place.
2. 2 Beat eggs in a large bowl with a wire whisk; add milk, lemon zest, white sugar, and salt and beat together. Add flour and beat until mixture is very smooth. Mix in lemon juice until incorporated.
3. 3 Place the butter into the preheated pan and allow it to melt until it is bubbling. Spread the butter over the entire bottom of the pan by rocking it back and fourth. Pour the batter in the buttered pan.
4. 4 Bake in the preheated oven until top of the pancake is lightly browned and puffed, 20 to 30 minutes. Mix coarse sugar and cardamom together and sprinkle over the top. Cut and serve.

By John Wironen

Ingredients

• ✓ cardamom
• all-purpose flour
• ginger
• cinnamon
• nutmeg
• sugar
• salt
• orange zest
• butter
• half-and-half
• egg

Instructions

1. 1 Grease the krumkake iron with oil or vegetable spray. Heat iron over medium low heat. You should only need to grease the iron once. If using an electric krumkake iron, follow manufacturer's directions for preheating.
2. 2 Sift the flour, cardamom, ginger, cinnamon, and nutmeg into a large bowl. Stir the sugar, salt, and orange zest into the flour mixture until evenly blended.
3. 3 Place the butter and half-and-half into a microwavable bowl. Cover and cook in microwave until warm, about 25 seconds. Cool slightly. Whisk the eggs, one at a time, into to the half-and-half mixture. Stir the cream mixture into the flour mixture until well blended.
4. 4 Using preheated krumkake iron, place 1 tablespoon of batter onto each krumkake mold, using a second spoon to scrape off the batter. Close the krumkake iron, and cook until the iron stops steaming and the cookies are golden brown, 30 to 60 seconds. Carefully peel the krumkake cookie from the iron and while still hot, and wrap around a wooden krumkake cone to make the traditional cone shape. Hold in place until set, about 10 seconds, remove and cool completely on waxed paper. Repeat with remaining batter.

By Caiti Ann

Ingredients

• ✓ cardamom
• milk
• butter
• egg yolk
• salt
• all-purpose flour
• sugar
• active dry yeast
• egg white
• pearl sugar
• decorative sugar

Instructions

1. 1 Place milk, butter, egg yolk, salt, flour, sugar, cardamom, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle and press Start according to the manufacturer's instructions.
2. 2 When dough cycle has finished, divide dough into 3 equal portions. Roll each portion into a rope, 12- to 14-inches long. Lay 3 dough ropes side by side; braid together. Tuck ends underneath, place onto a greased baking sheet, cover loosely with a towel, and allow to rise until doubled in volume.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Brush braid with beaten egg whites; sprinkle with pearl sugar. Bake in the preheated oven until golden brown, 20 to 25 minutes.

By Staci Plonsky

Ingredients

• ✓ cardamom
• all-purpose flour
• baking soda
• cinnamon
• clove
• ginger
• butter
• sugar
• brown sugar
• egg
• corn syrup

Instructions

1. 1 Sift flour, baking soda, cinnamon, cloves, ginger, and cardamom into a large bowl.
2. 2 Beat butter, white sugar, and brown sugar together in a separate bowl with an electric mixer on medium speed until light and fluffy. Beat in egg and corn syrup until smooth. Gradually stir in flour mixture until evenly blended. Divide dough into four equal portions and wrap tightly in plastic wrap; refrigerate for at least 1 hour, or overnight.
3. 3 When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
4. 4 Working with one disk of dough at a time, and leaving the remaining disks in the refrigerator, unwrap chilled dough and place onto a lightly floured surface. Roll dough with a floured rolling pin to a thickness of 1/8 inch. Cut dough into desired shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough. Place cookies 1 inch apart on prepared baking sheets.
5. 5 Bake in the preheated oven until set, about 5 minutes. Transfer cookies to wire racks to cool. Repeat rolling, cutting, and baking the remaining cookies.

By Eal

Ingredients

• ✓ cardamom
• milk
• cake yeast
• butter
• egg
• white sugar
• salt
• all-purpose flour
• butter
• white sugar
• cinnamon

Instructions

1. 1 Pour warm milk into a bowl; mash in yeast cakes. Mix in butter, eggs, sugar, cardamom, salt, and 3 1/2 cups flour. Use a wooden spoon to mix dough together. If very sticky, add remaining 1/2 cup flour. Cover the bowl; let dough rise for 30 minutes.
2. 2 Beat together butter and sugar in a medium bowl until filling is creamy. Stir in cinnamon until combined. Set aside.
3. 3 Transfer dough to a floured surface; knead until firm, about 3 minutes. Divide dough in half; roll each half into a 1/2-inch thick rectangle. Spread each rectangle with 1/2 of the filling.
4. 4 Stack dough rectangles on top each other, filling-side up. Roll dough into a log starting with edge closest to you. Cut log into 1-inch-thick slices.
5. 5 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Alternatively, grease a baking dish or 2 cake pans if you prefer pull-apart rolls.
6. 6 Place rolls on the prepared baking sheet about 3 inches apart. If baking pull-apart rolls, arrange in the prepared baking dish or cake pans about 1 inch apart. Let rolls rest at room temperature for 20 minutes.
7. 7 Bake rolls in the preheated oven until golden brown, about 10 minutes. Pull-apart rolls will take longer. Reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until sides are fully set, about 10 minutes more. Cover rolls with foil if browning too quickly.

By malene_2

Ingredients

• ✓ cardamom
• all-purpose flour
• baking powder
• baking soda
• white pepper
• cinnamon
• ginger
• salt
• butter
• brown sugar
• egg
• almond

Instructions

1. 1 Preheat oven to 350 degrees F.
2. 2 Combine dry ingredients and set aside.
3. 3 In a separate bowl, beat butter and sugar together until light. Add eggs one at a time, beating well after each addition.
4. 4 Stir in dry ingredients 1/2 cup at a time. Add almonds, if desired.
5. 5 Roll into one inch balls and arrange 1 inch apart on ungreased baking sheet. Bake 11 to 14 minutes.
6. 6 Cool and store in airtight containers for 3 days to mellow flavors.

By Kristi

Ingredients

• ✓ cardamom
• active dry yeast
• water
• milk
• sugar
• butter
• salt
• all-purpose flour
• raisin
• candied cherry
• candied citron
• egg white

Instructions

1. 1 Dissolve yeast in warm water.
2. 2 Pour cold milk into a wide, shallow, heavy-bottomed saucepan. Heat over medium heat, stirring frequently, until small bubbles appear around the outside of the saucepan.
3. 3 Remove from the heat and transfer to a large bowl. Stir in sugar, melted butter, and salt; let sit until lukewarm, 5 to 10 minutes.
4. 4 Add yeast mixture, then stir in 4 cups flour. Cover and let rise in a warm place until doubled in size, about 2 hours.
5. 5 Punch down dough. Stir in raisins, cherries, citron, and cardamom. Work in remaining 4 1/2 cups flour until a soft dough forms. Cover and let rise in a warm place until doubled in size, 2 to 3 hours.
6. 6 Knead dough slightly on a lightly floured surface. Divide into fourths and form into round loaves. Place loaves onto greased cookie sheets. Cover and let rise in a warm place until doubled in size, 1 to 2 hours.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Brush loaves with egg white.
8. 8 Bake in the preheated oven until golden brown, 30 to 40 minutes.

By Janice

Ingredients

• ✓ cardamom
• honey
• water
• vanilla bean
• ginger
• orange
• lemon
• mint
• nutmeg
• clove
• black peppercorn
• star anise
• vodka

Instructions

1. 1 Bring 1 cup honey and water to a boil in a saucepan while stirring. Immediately reduce heat to low once boiling. Scrape the vanilla bean contents into the mixture and add the pod. Stir in ginger. Add orange zest, lemon zest, mint, nutmeg, cloves, peppercorns, star anise, and cardamom. Cook over low heat, stirring, 5 to 8 minutes.
2. 2 Pour mixture into a wide-mouth, sealable bottle. Add 1 liter vodka and seal. Allow ingredients to steep together for 3 weeks, agitating occasionally.
3. 3 Pour vodka through a strainer or cheesecloth and taste for sweetness. Add more honey or vodka to acquire the right level of sweetness (it should taste quite sweet, but everyone has their own personal preference.) Serve neat at room temperature.

By Jordan Jones

Ingredients

• ✓ cardamom
• milk
• water
• active dry yeast
• sugar
• egg
• salt
• all-purpose flour
• butter
• egg
• water
• white sugar

Instructions

1. 1 Warm milk in a small saucepan over medium heat until it bubbles, then remove from heat. Let cool until lukewarm.
2. 2 Stir together warm water and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
3. 3 Stir lukewarm milk, sugar, 4 beaten eggs, salt, and cardamom into yeast mixture. Beat in 2 cups flour until combined. Add 3 cups flour and beat until dough is smooth and elastic. Add melted butter; beat until glossy. Mix in remaining flour until dough is stiff.
4. 4 Transfer dough to a floured surface, cover with an inverted mixing bowl, and let rest for 15 minutes.
5. 5 Knead dough until smooth and satiny, then place in a lightly greased mixing bowl and turn dough to coat. Cover with a dish towel; let rise in a warm place until doubled, about 1 hour. Punch down dough; let rise again until almost doubled, about 1 hour.
6. 6 Preheat the oven to 400 degrees F (205 degrees C). Grease 2 baking sheets.
7. 7 Turn dough out again onto a floured surface and divide into 3 equal pieces. Divide each piece into thirds. Roll each piece into a 12- to 16-inch strip. Braid 3 strips into a loaf to get 3 large, braided loaves.
8. 8 Lift loaves onto the prepared baking sheets. Cover with a dish towel and let rise for 20 minutes.
9. 9 Beat together 1 egg and water in a small bowl. Brush over loaves and sprinkle with sugar.
10. 10 Bake in the preheated oven until the top is golden brown, 25 to 30 minutes. Check occasionally because the bottoms of loaves can burn quickly.

By Kim B

Ingredients

• ✓ cardamom
• milk
• margarine
• sugar
• salt
• active dry yeast
• water
• egg
• bread flour
• butter
• confectioners' sugar
• vanilla extract
• milk

Instructions

1. 1 Heat the milk in a small saucepan until it bubbles, then remove from heat. Stir in the margarine, sugar and salt until melted. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. 2 Pour milk mixture into a large bowl. Beat in eggs, 1 1/2 cup flour, cardamom and yeast mixture. Cover and let stand for 20 to 30 minutes, or until bubbly.
3. 3 Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and then divide each piece into thirds. Roll out with your hands until the pieces are long enough to braid. Braid three pieces together to form a loaf; repeat twice to make three loaves. Place on lightly greased baking sheets and let rise for 40 minutes, until nearly doubled. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
5. 5 Bake in preheated oven for 30 minutes, until golden brown. Move to a wire rack to cool completely.
6. 6 In a small bowl, mix together butter and confectioners' sugar. Stir in vanilla and 2 teaspoons milk to make a spreadable frosting. Spread the frosting over the cooled bread.

By Judy

Ingredients

• ✓ cardamom
• heavy cream
• milk
• chicken stock
• cayenne pepper
• nutmeg
• allspice
• ginger
• garlic
• brown sugar
• butter
• celery
• onion
• black pepper
• sea salt
• olive oil
• carrot
• parsnip

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place parsnips and carrots in a mixing bowl; sprinkle with 1 tablespoon olive oil and toss to coat. Season with salt and pepper. Spread vegetables evenly onto a baking sheet.
3. 3 Roast in the preheated oven until vegetables are tender and parsnips are golden brown, about 30 minutes.
4. 4 Heat remaining 1 tablespoon olive oil in a large saucepan over medium heat. Cook and stir onion and celery in hot oil until softened and onion is beginning to turn golden brown, about 5 minutes.
5. 5 Reduce heat to low; stir in butter, brown sugar, garlic, and roasted parsnips and carrots. Continue to cook and stir until vegetables are very soft and beginning to brown, about 5 to 10 minutes.
6. 6 Season with ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in chicken stock; bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently for 5 to 10 minutes.
7. 7 Working in batches, pour soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get soup moving before leaving it on to purée.
8. 8 Pour blended soup into a clean pot. Stir in milk and cream. Return to a simmer over medium-low heat. Season with salt and pepper to serve.

By Alan Dorchak

Ingredients

• ✓ cardamom
• all-purpose flour
• white sugar
• baking powder
• salt
• almond milk
• butter
• active dry yeast
• egg
• milk
• almond paste
• heavy cream
• white sugar
• confectioners' sugar

Instructions

1. 1 Mix flour, 1/2 cup sugar, baking powder, and salt together in a bowl.
2. 2 Combine warm milk and melted butter in a bowl. Add yeast and stir until completely dissolved. Mix in eggs and cardamom. Stir in flour mixture until thoroughly combined. Cover with a clean towel and let rise for 1 hour.
3. 3 Punch dough down gently and divide into 20 pieces; shape into balls. Arrange balls on baking sheets lined with parchment paper. Cover with a towel and let rise for about 45 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Bake until golden brown, about 14 minutes. Transfer to a wire rack to cool, about 20 minutes.
6. 6 Cut 1/2 inch off the top of each bun to make a 'lid.' Scoop out the core of the bun gently with a fork. Repeat with remaining buns, setting tops aside and placing cores in a large bowl.
7. 7 Pour some milk over the cores to moisten. Mix in almond paste until smooth. Continue adding small amounts of milk until filling resembles a thick pudding. Spoon almond paste filling into the center of the buns.
8. 8 Combine heavy cream and 2 tablespoons sugar in a large bowl. Beat with an electric mixer until stiff peaks form.
9. 9 Top buns generously with whipped cream and place 'lids' on top. Use a sifter to dust tops with confectioners' sugar.

By Gaylabaughman

Ingredients

• ✓ cardamom
• all-purpose flour
• sugar
• baking powder
• ginger
• baking soda
• salt
• butter
• crystallized ginger
• buttermilk
• egg
• vanilla extract
• egg
• water
• sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk flour, 3 tablespoons white sugar, baking powder, ground ginger, cardamom, baking soda, and salt together until thoroughly combined. Grate in frozen butter using a box grater; toss until mixture resembles coarse crumbs. Stir in crystallized ginger.
3. 3 Whisk buttermilk, 1 egg, and vanilla extract together in a small bowl or measuring cup until thoroughly combined; mix into flour mixture until no dry clumps of flour remain. Dough will be somewhat sticky; do not overmix.
4. 4 Turn dough out onto the prepared baking sheet. Gently press dough together into an even 7-inch circle, lightly flouring your fingers if dough is too sticky to shape. Cut dough into 8 triangles using a bench scraper. Space scones 1 inch apart on the baking sheet.
5. 5 Whisk 1 egg and water until combined; gently brush tops of scones with egg wash. Sprinkle with 3 tablespoons coarse sugar.
6. 6 Bake in the preheated oven until scones are lightly browned, 20 to 25 minutes. Cool on the baking sheet for 5 minutes before transferring scones to a wire rack to cool completely.

By Kim

Ingredients

• ✓ cardamom
• whole milk
• white sugar
• water
• butter
• active dry yeast
• all-purpose flour
• cinnamon
• butter
• raisin
• walnut
• egg
• water
• almond
• pearl sugar

Instructions

1. 1 Whisk together warm milk, 1/2 cup sugar, warm water, and 2 tablespoons melted butter in a large bowl until sugar is dissolved. Sprinkle yeast over the top and set aside for 5 minutes.
2. 2 Once yeast is foamy, stir in flour, adding more as needed to form a stiff dough. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place into an oiled bowl, cover with a cloth, and let stand in a warm place until doubled in bulk, about 1 hour.
3. 3 Combine remaining 1/2 cup sugar, cinnamon, and cardamom in a small bowl; set aside.
4. 4 Deflate dough and turn it out onto a lightly floured surface. Roll dough into a 9x13-inch rectangle and brush with 1/2 cup melted butter. Sprinkle with cardamom-sugar mixture, raisins, and walnuts. Roll into a log, pinch the edges closed, and place onto a parchment paper-lined baking sheet. Cover with a cloth and let stand in a warm place until doubled in bulk, about 1 hour.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Using a sharp knife, score the top layer of the roll with V-shapes that don't quite meet in the middle, the whole length of the roll. This will give the bread an attractive braided appearance, but can be skipped.
7. 7 Beat egg with 1 tablespoon water in a small bowl until well combined; brush over the top of bread. Sprinkle with almonds and pearl sugar.
8. 8 Bake in the preheated oven until bread is golden brown and sounds hollow when tapped on the bottom, 30 to 35 minutes. Cool completely on a wire rack before slicing.

By Bethany Behrle

Ingredients

• ✓ cardamom
• milk
• water
• molasses
• white sugar
• butter
• orange zest
• fennel seed
• anise seed
• caraway seed
• salt
• active dry yeast
• water
• all-purpose flour
• rye flour
• butter

Instructions

1. 1 Heat milk in a medium saucepan until scalding, small bubbles form around edges, and just before reaches a boil; remove pan from heat. Stir in 1 cup water, molasses, sugar, 3 tablespoons butter, orange zest, anise seed, caraway seed, cardamom, and salt; steep and cool at room temperature for 30 minutes.
2. 2 Stir yeast into 1/4 cup warm water in a bread machine; let sit for 5 minutes. Add cooled milk-spice mixture to yeast mixture, then add all-purpose and rye flours. Run dough cycle according manufacturer's instructions.
3. 3 Grease two 9x5-inch loaf pans. When dough cycle complete, remove dough from machine; divide in half. Form into 2 loaves; place in the prepared loaf pans. Cover and allow to rise until your finger leaves a small dent when loaves poked, about 30 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Bake in the preheated oven until loaves sound hollow when tapped on the bottom, 35 to 40 minutes. Brush hot loaves with 3 tablespoons melted butter; cool before serving.

By WOLSELEY

Ingredients

• ✓ cardamom
• ✓ cardamom
• powdered sugar
• heavy cream
• milk
• powdered sugar
• almond paste
• water
• egg
• salt
• egg
• powdered sugar
• butter
• all-purpose flour
• all-purpose flour
• active dry yeast
• milk

Instructions

1. 1 Pour milk into the bowl of a stand mixer. Sprinkle yeast on top, followed by 1 1⁄3 cups flour and mix with a wooden spoon. Allow to stand until foamy, about 20 minutes.
2. 2 Add flour, softened butter, powdered sugar, egg, cardamom, and salt; knead with dough hook (or by hand) until a soft, smooth, elastic dough forms, 5 to 6 minutes. Transfer dough to a lightly floured surface and shape into a ball. Divide into 12 equal portions. Using flour as necessary, roll dough under a cupped hand to form perfectly smooth balls.
3. 3 Place dough balls evenly on a parchment lined baking sheet, leaving space in between and slightly push down. Dust tops with flour, and cover with a clean kitchen towel. Let rise in a warm spot until doubled in size, about 2 hours.
4. 4 Preheat the oven to 425 degrees F (220 degrees C).
5. 5 Stir together egg and water in a small bowl and brush rolls all over with egg wash.
6. 6 Bake in the preheated oven until lightly golden, about 12 minutes. Transfer buns onto a wire rack and let cool completely.
7. 7 Combine almond paste, powdered sugar, milk, and cardamom in a food processor and blend almond filling until smooth.
8. 8 Cut a triangle from the top of the buns, and remove some of the crumbs to make room for the filling. Pipe almond filling into each bun, and top with whipped cream. Place the triangle on top and dust with powdered sugar before serving.

By John Mitzewich

Ingredients

• ✓ cardamom
• milk
• butter
• egg
• active dry yeast
• all-purpose flour
• white sugar
• salt
• all-purpose flour
• baking powder
• milk
• marzipan
• whipping cream
• white sugar
• confectioners' sugar

Instructions

1. 1 For preparing buns: Whisk milk, butter, and eggs together in a large bowl. Sprinkle yeast on top; let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Meanwhile, sift 5 cups flour, sugar, cardamom, and salt into a large bowl.
2. 2 When yeast has softened, stir flour mixture into milk mixture to form a soft dough. Cover the bowl with a damp cloth, and allow to rise in a warm place for 30 minutes. Lightly grease baking sheets; set aside.
3. 3 Sift 1 cup flour and baking powder together. Stir into risen dough, then turn it out onto a lightly floured surface and knead until smooth and elastic. Shape into 16 balls and place onto the prepared baking sheets. Cover with a damp cloth, and allow to rise until doubled in bulk, 35 to 40 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Bake in the preheated oven until golden brown and the center is firm, about 10 to 15 minutes. Cool buns on a wire rack to room temperature.
6. 6 For preparing fillings: Once cool, cut a slice about 1/2-inch thick off of the top of each bun and set aside. Scoop or cut out the center of buns, leaving a shell about 1/2-inch thick. Tear removed bread into small pieces and place into a bowl. Moisten bread with milk, then mix in marzipan until smooth. Add additional milk as needed until marzipan filling is nearly as soft as pudding; set aside.
7. 7 Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until soft peaks form.
8. 8 Fill each shell with a spoonful of marzipan filling. Pipe whipped cream on top of filling; it should be about 1/2 inch over the top of each bun. Replace the tops onto buns; dust with confectioner's sugar before serving.

By Justin Williams

Ingredients

• ✓ cardamom
• almond
• egg white
• white sugar
• almond extract
• cinnamon
• white sugar
• almond
• almond paste
• butter
• salt
• white sugar
• all-purpose flour
• heavy cream
• active dry yeast
• sugar
• milk

Instructions

1. 1 Make the bread: Stir milk and sugar together in a small bowl. Sprinkle yeast over top and let stand for 10 minutes to dissolve. Stir in cream.
2. 2 Stir together flour, sugar, salt, and cardamom in a separate bowl. Cut in butter with 2 knives or a pastry blender until texture is coarse and mealy. Add yeast mixture and stir until well blended. Pat into a ball, flatten slightly, and wrap in plastic wrap. Refrigerate for 12 to 24 hours.
3. 3 When ready to bake, make the filling: Mix almond paste, almonds, sugar, cinnamon, and almond extract with an electric mixer in a large bowl until evenly blended. It may be crumbly.
4. 4 Roll chilled dough into a 2x24-inch rectangle. Spread filling over dough to within 2 inches of each side. Roll up into a tube. Cover the work surface with sugar and roll dough tube into sugar until thoroughly coated.
5. 5 Roll and stretch dough tube out into a 40-inch-long rope. Place onto a parchment-lined baking sheet and form into a pretzel shape.
6. 6 Brush dough with egg white and sprinkle with almonds. Cover loosely with a towel and let rise for 45 minutes.
7. 7 Preheat the oven to 375 degrees F (190 degrees C).
8. 8 Bake kringle in the preheated oven until golden brown, 25 to 30 minutes. Cut into slices to serve.

By WOLSELEY

Ingredients

• ✓ cardamom
• lemon juice
• powdered sugar
• all-purpose flour
• egg
• heavy cream
• baking soda
• kosher salt
• cayenne pepper
• clove
• allspice
• nutmeg
• ginger
• cinnamon
• water
• honey
• brown sugar
• white sugar

Instructions

1. 1 Combine white and brown sugars in a saucepan with honey, water, cinnamon, ginger, cardamom, nutmeg, allspice, cloves, and cayenne pepper. Place over medium heat and whisk until the sugars dissolve and it just starts to simmer, 1 to 2 minutes. Immediately remove from the heat and let cool for 4 to 5 minutes.
2. 2 Add salt, baking soda, heavy cream, and egg and whisk until thoroughly combined. Add flour and stir together with a wooden spoon until everything comes together as a dough.
3. 3 Transfer dough to a piece of plastic wrap. Press into a ball and wrap tightly. Place in the refrigerator and let rest for 1 to 2 days.
4. 4 When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
5. 5 Remove dough from the refrigerator and scoop into rounded teaspoons. Roll each one into a smooth ball if desired, and place on a prepared baking sheet.
6. 6 Bake in the center of the preheated oven until cookies are perfectly dome-shaped with light golden brown bottoms, 9 to 10 minutes; don't overbake. Let cool on the pan all the way down to room temperature, 20 to 30 minutes.
7. 7 While the cookies are cooling, repeat Steps 5 and 6 to shape and bake the remaining cookies.
8. 8 Make icing by placing powdered sugar in a bowl. Stir in lemon juice, a few teaspoons at a time, until icing is very thick, but still slightly runny.
9. 9 Dip the top of each cooled cookie into the icing. Let it drip, then flip it over and place on a wire rack set over a piece of parchment paper and let harden.

By John Mitzewich