Crispy & Buttery Indian style Eggless Almond Cookies. So good with coffee or tea!

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 12 cookies
  • Category: Recipes
  • Cuisine: Kitchen notes

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)

Method

  1. 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.
  2. Add the sugar and beat the mixture till it's smooth and creamy. Also add the almond extract.
  3. 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).
  4. Mix till it comes together as dough and sticks to the paddle attachment.
  5. 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.
  6. 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.
  7. Cut into different shapes using cookie cutter.
  8. Place the cookies onto a baking pan lined with silicone mat or parchment paper.
  9. Decorate the cookies with whole or sliced almonds.
  10. Bake at 350 F degrees for 20-22 minutes.
  11. 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.
  12. Enjoy crispy almond cookies with coffee or tea.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.