Besan Ghee Cookies with Cardamom Flavor

Preheat oven to 325℉ and line a baking sheet with parchment paper.
In a large skillet over low heat, dry roast the chickpea flour (besan) for 5-6 minutes until fragrant, stirring continuously to prevent burning. Allow to cool completely.
In a large bowl, cream together the ghee and powdered sugar until smooth and fluffy. Mix in cardamom powder and almond extract.
In another bowl, whisk together the roasted besan, all-purpose flour, baking powder, and salt. Gradually fold the dry ingredients into the ghee mixture until a soft dough forms. If too soft, chill for 15 minutes before shaping.
Divide the dough into 12 equal portions, roll into balls, and flatten slightly. Place an almond in the center of each cookie.
Bake for 14-16 minutes, until the edges are just golden (cookies should remain mostly pale). Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.