Peppernuts- Another one

Here's another recipe for peppernuts I came across today in my cookbook "Recipes from the Old Mill- Baking With Whole Grains" by Sarah E. Myers and Mary Beth Lind.  She says she knew someone that made peppernuts every Christmas and cut them out with a thimble!  I have found that they become spicier a few days after making them.  We call them "spicy bites".  This recipe varies by adding nuts and cardamom and it doesn't use all whole wheat flour.  I have cardamom seeds, but I don't have ground cardamom.  Do any of you have ground cardamom?

1 C honey
1/4 C margarine (or butter)
1 small egg
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp cloves
1/4 tsp cardamom
1/8 tsp allspice
3/4 tsp Baking powder
1/4 tsp baking soda
2 C flour
2 C whole wheat flour
1/4 C finely chopped nuts
1/3 C hot water

1.  Cream honey, marg, and egg together
2.  Sift together all dry ingredients.  Add to creamed mixture, along with nuts and water.
3.  Roll dough into long 3/4 " diameter sticks and freeze overnight between layers of waxed paper.  The next day, slice 3/8 " thick and place on greased baking sheet.
4.  Bake at 400 degrees for about 10 min.  Peppernuts will be hard after they cool.  They keep for months in a closed container.  Yeehaw!  (I added that)