Jan 29, 2014
Cardamom Almond Cookies ( No Egg )
From long time Cardamom Cookies are on my list to bake. This week end was a crazy deployment weekend at work, and our team's hard work paid off with the successful release. There is no better reason than this for me to make this treat to celebrate with the team. The recipe is very simple and made with less ingredients, and it is eggless ( so fuss free). Just mix the dry ingredients and knead it along with soft butter. No extra kitchen gadgets are required. As this is fuss free recipe, I strongly suggest to involve your Kids in mixing Dry ingredients while making dough rounds etc, and see yourself how they will take pride while eating these cookies!
Cardamom is vital in this recipe so don't cut on it and enjoy the flavor of cardamom in these cookies and that will make you hook on to it. These cookies sound little similar to our Indian Nankatai (tea time biscuits), though ingredients and measures are almost same except the Almonds, but the preparation is little variant. But both cookies solve the same purpose and that is, 'Best Companions for Tea Time'...! I have adapted this recipe from Edible Garden but made several variations to suit my needs for these cookies. Here is my version, check it out!
|Cardamom Almond Cookies|
adapted from: Edible Garden
All Purpose Flour - 1 cup
Sugar - 1/2 cup
salt - 1/8 tsp ( a pinch, I have used Kosher salt)
Almonds - 1/4 cup ( or sliced almonds)
Cardamom - 6 pods
Unsalted Butter - 1/2 cup ( 1 stick) (softened)
Milk - 1 Tbsp ( Optional) ( as needed for kneading)
*yields: 2 dozen cookies
- Melt the butter in microwave and keep it as softened state at room temperature
- Remove the cardamom seeds from pods and grind it into coarse powder. In the same jar add white sugar and grind it along with sugar into powder.
- Grind Almonds roughly so that they are chopped into small pieces. ( if you are using sliced almonds this step is not necessary)
- Pre heat Oven to 350 F/ 180C. Prepare a Cookie Baking Sheet with parchment paper inside.
- Mix APF, salt, powdered sugar and cardamom mixture, sliced almonds in a medium bowl, mix it well and keep it aside.
- Add soft butter to the flour mix and knead until it becomes like a soft dough. Use milk in between as needed while kneading the dough to get the soft consistency.
- Once the dough is ready, make it into 24 equal partitions. make them rounds in between your palms and flatten them little bit and arrange them on the cookie sheet with equal distance apart.
- Bake them for 18 minutes or until they turn into slightly brown. Remove them from oven and leave them on the cookie sheet for 2 more minutes. Then take them out and store them in air-tight container.
Look at the Soft Dough Consistency!
First Batch (12 cookies) are set to go in Oven
After 18 min, Right out of the Oven, Hmmmmm Crunchy and Cardamommy!
- You can replace APF with Wheat Flour ( Atta flour ) for another variation.
- Soft Dough is the key for the successful turnover of these cookies.
- Don't be tempted to using more milk than 1 Tbsp, soften butter and kneading should do the trick for soft dough consistency.
- The cardamom and almond flavor is amazing in these cookies and it will make you hooked on to it.
- These are little crunchy in nature hence will be good companion for Coffee / Tea.
Take care until we meet here again!