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DIRECTIONS

To toast the almonds. Preheat oven to 350°F. Place the almonds on a baking sheet in a single layer. Place the baking sheet in the oven for 10-15 minutes. Make sure to check the almonds and shake them up on the pan every few minutes to prevent burning. Remove the almonds from the oven when lightly brown and allow to cool.
The make the dough, beat both sugars, vanilla, eggs, oil, and water in a small mixing bowl until the sugar is dissolved. Blend the dry ingredients together (flour, salt, cardamom, cinnamon, baking powder and almonds) in a larger mixing bowl. Add the sugar mixture to the dry mix and beat together using a mixer or a strong arm. This dough will be heavy. If the dough is too thick to spread in the pan, add another teaspoon of water.
Preheat the oven to 325°F. Line a baking sheet with wax paper. Turn the dough into the pan and press it in place with damp hands. Cover with a sheet of plastic wrap and smooth the dough under it with your hands. Remove the plastic before baking.
First baking at 325°F - 25 minutes. Bake on the middle rack of the preheated oven until firm to the touch and lightly browned.
Remove the pan from the oven and cool for 10 minutes. Unmold onto a board, and peel off the wax paper. Cut into even strips, then cut each strip in 2 or 3 pieces.
Arrange the cookies on baking sheets. Bake again at Second baking at 300°F for approx. 30 minutes or until they are a nice medium to dark brown color. The cookies should be crisp to the touch and crunchy to the tooth. (Eat one to make sure, and return the pan to the oven if necessary). This second baking also gives the cookies their interesting taste.
Remove cookies from oven once desired texture/color is achieved. Cool on a rack. Serve them as is, or decorate with a dusting of confectioners sugar. Unsugared cookies keep for weeks in an airtight container.