Crispy Indian style butter cookies with hint of cashews & almonds.

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 25 small cookies
  • Category: Recipes
  • Cuisine: Kitchen notes

Ingredients

  • ¾ cup all purpose flour
  • ¼ cup almond meal or flour
  • ¼ cup cashew meal or flour
  • ½ cup unsalted butter (at room temperature)
  • ¼ cup + 1 tablespoon sugar
  • ¼ teaspoon salt
  • ¼ teaspoon butter extract (optional)
  • cashews (to decorate the cookies)
  • almonds (to decorate the cookies)

Method

  1. Preheat the oven to 350 F degrees. Line a baking sheet with parchment paper and set aside.
  2. In the steel bowl of your stand mixer or using hand mixer cream together the butter and sugar until smooth and fluffy.
  3. Add the all purpose flour in 2 parts and mix until fully incorporated. Also add the butter extract.
  4. Add the almond flour, cashew flour, salt and mix till the mixture comes together as a dough.
  5. Wrap the dough with a cling sheet and refrigerate for 10-15 minutes.
  6. Sprinkle some flour on a flat surface or wooden floor and shape the dough like a flat disc.
  7. Using a roller, roll the dough to 1/4 inch thickness. Cut into desired shapes using cookie cutter.
  8. Press a cashew and an almond each on alternate cookies (optional).
  9. Place the cookies in a baking tray and bake at 350 F degrees for 20-25 minutes or till light they are golden brown from sides and also from the bottom.
  10. Place on wire rack to cool completely.
  11. Store the cookies in an airtight container.

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.