Cardamom is one of those spices that's a bit difficult to describe to someone who's never tasted it before. I find it to be a flowery, but not over-powering, flavor that gently permeates whatever the spice is added to. The recipe for these little shell-shaped cakelets came from Martha Stewart's Baking Handbook. I opted to use blood orange juice and zest in the glaze, giving them a pretty pink hue. The perfect little treat!
Spaghetti and Meatball Soup
3 hours ago