2 c. flour
1/2 tsp. cardamom
1/2 tsp. cinnamon
1 c. butter
1 c. confectioners' sugar
1/4 c. blanched almonds, finely chopped

1. Blend flour and spices together; set aside.

2. Cream butter; add sugar gradually, cream until fluffy. Add flour mixture in fourths, mixing until well blended after each addition. Stir in almonds.

3. Chill dough thoroughly.

4. Roll dough 1/4" thick on a floured surface. Press lightly floured springerle rolling pin firmly into dough, rolling carefully to make clear design.

5. Brush surface of dough with a soft brush to remove excess flour. Cut the frame apart.

6. Transfer to ungreased cookie sheet.

7. Bake at 350 degrees for 10 minutes. About 2 1/2 dozen cookies.