Brown Butter Cardamom Date Drop Cookies

Steps

1. Melt the butter in a small saucepan over medium heat, swirling, until it foams and turns golden brown with a nutty smell, 4 to 6 minutes. Pour it into a large bowl, scraping in the browned bits, and cool for 15 minutes.
2. While the butter cools, toast the almonds in a dry skillet over medium heat for 3 to 4 minutes until fragrant, then cool and chop them. Chop the dates into small pieces.
3. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
4. In a medium bowl, whisk together the flour, cardamom, cinnamon, baking soda and salt.
5. Whisk the brown sugar, granulated sugar and lemon zest into the cooled brown butter until glossy, then whisk in the egg and vanilla until smooth.
6. Stir the flour mixture into the butter mixture just until no dry streaks remain, then fold in the dates and almonds.
7. Scoop the dough into 12 even mounds, about 2 tablespoons each, and space them 2 inches apart on the baking sheet.
8. Bake for 10 to 12 minutes, until the edges are golden and the centers look just set.
9. Cool the cookies on the sheet for 5 minutes, then move them to a rack to cool for at least 15 minutes more.