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This one-of-a-kind cookie contains the perfect balance of just four ingredients: ground almonds, whipped egg whites, sugar and cardamom. 
5 from 1 vote
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Dessert
Servings 16 cookies


  • 4 cups blanched almonds or almond flour
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tbsp ground whole cardamom pods*
  • 16 slivered almonds, for decor


  • Preheat oven to 400F. 
  • Grind cardamom pods.* (see recipe notes below)
  • Separate egg whites from egg yolks**.  You will not need the yolks for this recipe. 
  • If using blanched almonds, blend in food processor or blender until finely  ground. 
  • Mix the ground almonds, ground cardamom and sugar in a bowl.
  • In a separate clean bowl, add egg whites. With an electric  mixer (either a stand or handheld) whip egg whites on medium speed until firm peaks form. This takes about 5-7 minutes. 
  • Fold the whipped egg whites gently into the ground almond mixture until just combined. 
  • To shape into stars, take batter out of bowl and roll into a log shape. The width of the log should be about 1.5  inches. 
  • With a knife, cut log into 1 inch segments.
  • Roll each segment into a ball. Then, flatten slightly into a disc shape (about 1/4 inch thick) in your hands***. 
  • Slightly pinch the center of the disc, thumb on top and index and middle finger on bottom. Keep this hand in place. Now with your other hand, pinch edges 5 times, spaced out evenly to make star shape. 
  • If desired, in the middle if the cookie insert vertically an almond sliver for decor. 
  • Place cookies directly on a cookie sheet. No butter or spray is needed on the cookie sheet, the cookies will not stick. 
  • Bake for about 10-12 minutes. The tops of the cookies should be lightly tan. Make sure to not overcook, the texture should be soft and chewy. 
  • Let cookies cool completely and enjoy!


* Freshly ground cardamom achieves the best taste. You can use whole cardamom pods or the cardamom seed within the pod. Whichever you use grind down to a powder. The cardamom seed by itself delivers a much stronger flavor than using the whole pod. If using just the seed in your recipe, then use 1/2 tbsp rather than 1 tbsp.
**Be sure the bowl is clean and there is no yolk in the whites as this could interfere in the whipping process of the egg whites.
***For a video tutorial on how to shape the lawzena into stars see our Instagram stories. Follow us on Instagram at @ThreeTeasKitchen.
Keyword almond, cardamom, cookie, gluten free, middle eastern sweets