This is my second post on cookies/ biscuits. After trying multi grain nankhatai , I got the confidence of making varieties of cookies. I got this eggless almond cookies recipe from here.. Thanks a lot Anu, it tasted great. We loved it so much. I have done this badam biscuits thrice so far. When I tried this recipe for the first time i dint have butter in hand. So i just replaced the butter with cooking oil doubtfully. But to my surprise, it tasted great.
I started making it with cooking oil every time. I halved the original recipe and tried for the first time , but then I adjusted the recipe for smaller quantity. Here I’ve given the recipe for small quantity which yields around 10 biscuits. It will finish off in no time, try this. U’ll come to know.
Two readers from Sweet n Spicy mobile app tried this biscuit with wheat flour and liked it very much. Here is what they quoted:
“amazing.. yummy n awesome… evryone loved it… made two batches on first day itself… 4 stars” – Ayfoona311
“Tis s my 1st cookies.. luckily dnt ve maida @home.. i substitue wit wheat flour i added raisins too.. came out crispy n tasty.. i cant believe myself.. really wonder tat my hand done a cookies… :-):-) 5 stars” – Krithiga2232
INGREDIENTS
1 cup – 200ml
- All purpose flour /Maida – 1/2 cup
- Almond / Badam – 1/3 cup
- Sugar – 1/2 cup
- Cooking oil – 1/4 cup + 1 tbsp
- Honey – 1 tsp (optional)
- Vanilla essence – 1/4 tsp
- Salt – a pinch
- Cooking soda – a pinch
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HOW TO MAKE ALMOND COOKIES – METHOD
- Take the all purpose flour in a wide bowl and mix the salt , Baking soda / cooking soda & vanilla extract.
- Microwave almonds for 1- 2 mins to roast it. Almonds start to crackle and nice aroma wafts around.
- Remove the almonds and allow it to cool. Powder it nicely. U can powder the sugar along with almonds. (i.e. run the almonds and make it to a coarse powder, then add the sugar and grind it well ..)
- Mix this mixture to the all purpose flour and add the cooking oil.
- Make it into a soft , non sticky dough. This dough would be crumbly in texture.
- Roll it tightly. Pinch a small ball sized dough and flatten it with your palm. Cracks may appear. Just seal the cracks with your fingers by patting it in the sides.
- In the meantime preheat the oven for 10 mins in 180c convection mode.
- Take the baking tray or cookie pan and arrange the cookies with an inch gap. Cookies will raise and spread well. So leave some gap between each cookies.
- Bake it in convection mode at 180c for about 20 – 22 mins. Time depends upon your oven setting. Please have an eye after 10 mins. Remove once the top starts browning.
- It will be very soft to touch immediately after baking. Take out the tray. Don’t try to remove the cookies. Let it cool down completely in the tray itself. Then remove it. It would become crispy and hard.
- Keep the remaining dough covered. Do the same procedure from steps 7-9.
- Store it in an air tight container after it cools down.
Enjoy the cookies with tea/ coffee !!
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My first attempt picture 🙂
TIPS
- Honey is optional to use. I used honey for the first time but then I completely forgot it the next time. There is no difference in taste or texture.
- U can replace honey with golden syrup as mentioned in the original recipe.
- If you want to use butter in place of cooking oil, add 4 tbsp ( 60 gms) of melted butter or soft butter at room temperature.
- U can reduce the oil and add little water if necessary.
- Please do not add milk because the cookies turns soggy the next day.
- Mild cracks will be there in the cookies. Its unavoidable. So don’t panic.
- Here I’ve mentioned the almonds to grind nicely. U can also coarse grind the almonds as given in the original recipe. U’ll get small pieces of almonds while eating which also tastes good. I had tried in that way too. U can see the cookies in the second picture in which I coarse ground the almonds.
- I added equal amount of roasted walnuts and almonds and tried once. Try if you wish.
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