Before I say anything, let me just say that I’m not liking the weather these days. Great it’s fall and it’s beautiful but not when it rains nonstop, also it’s getting dark at 4:30 PM and that annoys me a lot. Like a LOT. I love sunshine and I am already missing it even though I know this is going to be the same for next 4-5 months. As I write this, I can see only rain and grey sky outside my window and also a big traffic jam. Arghhh. Anyway rant over and now let’s talk about cookies because cookies always make you feel better, no matter what!
One of the great things about the festive season is the treats that you get to eat and one of my favorite treats is cookies. This weekend when I went grocery shopping, I saw lots and lots of cookies in stores, European cookies, butter cookies, ginger cookies to name a few and that inspired me to bake these little cuties! I love almond cookies and the Indian style buttery and crunchy almond cookies are one of my favorites. We call them badam biscuits [badam=almond and biscuit=cookies]. If I was to describe their taste in American context I would say they are similar in flavor to shortbread cookies.
These cookies are egg free because in India we do not not associate cookies with eggs, not the one we eat everyday with our chai. They are all always eggless.
The ingredient list is pretty simple – flour, almond flour, almond extract, sugar and butter. I have used salted butter for these cookies and I believe it works best for this recipe. You can use unsalted butter but then you will need to add little salt in the dough. I know almond flour is not readily available in India like it is here but you can easily make your own at home by grinding silvered almonds.
You can tie them in a treat bag and gift them to your friends. I think they will make a cute gift! Won’t they? 🙂
Method
In the steel bowl of your stand mixer fitted with paddle attachment or using your hand mixer, beat the butter at medium speed till creamy. This will take 2-3 minutes.
Add the sugar and beat the mixture till it’s smooth and creamy. Also add the almond extract.
Now with the mixer running at low speed add the all purpose flour and almond flour slowly in parts. Also add the cardamom powder (if using).
It will all come together as a dough and you will know it’s done when the dough sticks to the paddle attachment.
Shape the dough in form of a disc and wrap it with a cling. Place the dough in the refrigerator for 10-15 minutes and in the meanwhile preheat your oven to 350 F degrees.
Take out the dough from the refrigerator after 10 minutes. Sprinkle some flour on a flat surface and roll the dough using a rolling pin to 1/4 inch thickness.
Cut into different shapes using cookie cutter. I cut them into round big cookies and got 13 pieces.
Place the cookies onto a pan lined with silicone mat or parchment paper. Decorate them with whole or sliced almonds.
Bake at 350 F degrees for 20-22 minutes.
Take them out of the oven and let them cool in the pan for 5 minutes before transferring them onto a wire rack to cool completely.
Enjoy these crispy almond cookies with a cup of chai or coffee.
* Store cooled cookies in an airtight container. They should stay good for weeks.
* Room temperature butter should not be too soft. Keep it outside the refrigerator for 30 minutes. When you press the butter with your finger you should be able to see an impression on it [but it should still be firm] that’s the right temperature for you to use the butter in your cookies.
* Using cardamom powder is optional. I did not use it.
Almond Cookies
Ingredients
- ¾ cup all purpose flour
- ½ cup almond flour
- ¼ teaspoon almond extract
- ½ cup salted butter [1 stick] at room temperature
- ¼ cup + 2 tablespoons granulated white sugar
- ¼ teaspoon cardamom powder [optional]
- some almonds sliced & whole for decorating
Instructions
- In the steel bowl of your stand mixer fitted with paddle attachment or using your hand mixer, beat the butter at medium speed till creamy.
- Add the sugar and beat the mixture till it's smooth and creamy. Also add the almond extract.
- Now with the mixer running at slow speed add the all purpose flour and almond flour slowly in parts. Also add the cardamom powder (if using).
- Mix till it comes together as dough and sticks to the paddle attachment.
- Shape the dough in form of a disc and wrap it with a cling. Place the dough in the refrigerator for 10-15 minutes and in the meanwhile preheat your oven to 350 F degrees.
- Take out the dough from the refrigerator after 10 minutes. Sprinkle some flour on a flat surface and roll the dough using a rolling pin to 1/4 inch thickness.
- Cut into different shapes using cookie cutter.
- Place the cookies onto a baking pan lined with silicone mat or parchment paper.
- Decorate the cookies with whole or sliced almonds.
- Bake at 350 F degrees for 20-22 minutes.
- Take them out of the oven and let them cool in the pan for 5 minutes before transferring them onto a wire rack to cool completely.
- Enjoy crispy almond cookies with coffee or tea.
Nutrition
Eggless Almond Cookies
These are my all-time favorite cookie!! As almond flour is rather expensive, I did take your advice about grinding some instead, and they turned out great.
Do you think the all-purpose could be replaced by chapati flour and butter by ghee? Have you tried them with a pinch of salt in the recipe?
You can try, I haven’t tested this recipe with ghee and chapati flour. And since the recipe uses salted butter, I don’t see the point of adding more salt?
Hi.. the recipe looks amazing..
Only I don’t have almond extract.. Can I skip it? Will it affect the taste?
yes you can skip it
All purpose flour = maida?? How can I make without almond flour?
yes all purpose flour is maida. Grind some almonds and use in place of almond flour.
Could I possibly use turbinado sugar instead if I ground it? I have lots on hand at the moment.
you can try!
Hi Manali,
Can I use ground almonds/almond meal instead of almond flour? I understand almond flour is more fine than almond meal? (never used almond flour/meal before). Thanks
you can try 🙂
It was one of the best tasting recipes i have tried! Made these and loved by all!!
Hi, these are lovely cookies.
Are you sure the amount of the all purpose flour is correct? 3/4 of a cup?? or is it 1 3/4 of a cup??
I made the exact recipe with 3/4 of a cup of all purpose flour, and the whole thing was thin like a pancake mix.
even after putting it in the freezer. it was too soft and thin to roll out or cut even.
Please clarify.
Thanks a lot.
Sonia, it is correct. I hope you measured the ingredients correctly. I don’t understand how the batter was thin as a pancake! I have made this several times! Did you add 1/2 cup almond flour?
thanks a lot for replying. Maybe I measured wrong somehow?. I’ll try again, since these are lovely, lovely cookies.