Mix the flour, semolina and cardamom together well in a bowl.
Heat the ghee a little, but don`t let it melt, so that it can be processed more easily.
Mix the ghee with the raw cane sugar and a pinch of salt until frothy. Gradually stir in the dry ingredients until a firm dough is formed. It is slightly crumbly. Wrap the dough in cling film and put it in a cool place for about 30 minutes. If the dough is left in the refrigerator for a longer period of time, the dough should be allowed to warm up a little at room temperature before further processing so that the dough can be shaped better.
Preheat the oven to 180 ° C lower and upper heat.
Shape the dough into balls approximately the size of a cherry. Since the dough is relatively crumbly, it makes sense to knead the dough a little in your hands and then shape it into a ball.
Decorate each ball with half an almond and press it down lightly. Place the biscuits on a baking sheet lined with baking paper (do not hesitate to place them close together as the biscuits do not come apart when baking). Bake the biscuits at 180 ° C (middle rack) for about 20 minutes until they are light brown in color.
After cooling, it is best to store in a tightly sealable can.
The indicated amount is sufficient for approx. 44 biscuits.
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