Tuesday, February 28, 2012

Eggless Almond Cookies

1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 stick unsalted butter at room temperature
1/2 cup confectioner's sugar
1 tbsp baking powder
1/2 tsp nutmeg powder
1/2 tsp cardamom powder
20 almonds ground to powder
1 tsp almond extract
3-4 tbsp of milk
Pistachios and Cashews for garnishing

Preheat the oven to 350 degrees F. Line a cookie tray with parchment paper or aluminium foil.

Mix both the flours, baking powder, nutmeg and cardomom powders, almond powder together in a bowl. In a different bowl, mix the butter and sugar and beat it till it fluffy and light. I usually do this with hand. To this add the flour mixture and the almond extract and start kneading the mixture into a firm dough. If the mixture is too dry, add the milk one tbsp at a time until you reach to a firm consistency dough. You will generally need 3-4 tbsp milk.

Make small round balls with this dough and flatten it out a little bit about 1/2 inch thick. You can prepare around 15-17 cookies from this dough. Place the cookies on non-greased cookie tray. Garnish them with grated pistachio and cashews. Bake in the oven for about 8-10 minutes or until the cookies are lightly brown. Let them cool on the rack for around 15-20 minutes. Store in an airtight container.

1. Since I used half all purpose and half whole wheat flour the cookies turned out to be a little chewy rather than crispy. Using only all purpose flour will give more crispy texture to the cookies.
2. If you want the cookies to be more sweet, use regular powdered sugar instead of the confectioner's sugar.

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