Heat the oven to 350°F. Line a baking sheet with a nonstick silicone baking mat. Place the almond meal, sugar, cardamom, salt, and egg white in the bowl. Stir with a rubber spatula to combine.

Using a 1-tablespoon ice cream scoop or a tablespoon, drop the cookies into the sprinkles and press to adhere.

Place on the prepared baking sheet about 1-inch apart. Flattened with the bottom of a moistened glass.

Bake until browned and crisp, about 12 minutes. Remove the baking sheet to a rack to cool slightly before transferring the individual cookies to the rack to cool completely. Store the cookies for up to 1 week in a sealable airtight container.