¼ teaspoon rosewater(optional - adds extra depth of flavor. Rosewater is called golab in Farsi)
Pinch of salt
Instructions
Optional - toast your almond slivers in a non-stick pan on medium-low heat about 5-7 minutes until golden brown. Set aside to cool.
Mix the butter, vanilla, cardamom, salt and sugar until combined. Add the rosewater here if you're using it.
Add the eggs, one at a time, and mix until smooth.
Fold in the flour a bit at a time until it's all combined - take your time.
Fold in most of the almond slivers, but save some for garnishing.
Chill dough in fridge for about 15-30 minutes.
Preheat oven to 325 F degrees.
Scoop the dough in small scoops (teaspoon to teaspoon and a half) and roll between your hands into balls. Leave a generous amount of room between scoops as these spread out quite a bit.
Take a pinch of the remaining almond slivers and push it into each dough scoop.
Bake 14-18 minutes, until the edges are golden brown.