Look inside for the detailed recipe and video.What can be better than freshly baked eggless cookies with the goodness of Almonds! These Eggless Almond Cookies are rich, buttery, crisp from the outside, and soft and melt in your mouth from inside. Kids or adults, everyone loves to munch on these cookies. It is simple, quick and easy to make, melt in mouth cookies. These cookies are so good. It is made from almond flour or almond meal, all-purpose flour (maida), sugar and ghee. You can prepare these almond cookies using either all-purpose flour or whole wheat flour or 50-50 proportion of both flours. These homemade cookies can be stored for 15-20 days at room temperature, so it’s a perfect snack to make in advance and enjoy them later with a cup of tea or coffee. Some tips to remember while making these cookies; first and most important thing, do not over-mix the mixture. Over-mixing will give you harder cookies, so mix everything until just combined. Secondly, bake the cookie until it is slightly brown from the sides. When you take the cookies out of the oven, they will feel soft; allow them to cool down on the tray then, transfer them to a wire rack to cool down completely. They will firm up once cooled. Store the cookies in an airtight container once it’s cooled down completely.
Utensil and Tools
- Philips Induction Cook Top
- Bulfyss Large Natural Bamboo Wood Chopping Cutting Board
- SiliconSpatula
- Borosil Glass Mixing Bowl
- Prestige Fry Pan
Ingredients
- 1 cup All-purpose flour
(Maida)
(120 gm) - ½ cup Ghee (Clarified butter) , melted
- ¾ cup Powder Sugar (80 gm)
- ½ cup Almond Flour (50 gm)
- 1 tsp Baking powder
- 2 tbsp Milk
- 1 tsp Almond Essence
- 10 Almond for garnishing
Video
Instructions
- Heat a pan and add almonds to the pan. Roast the almonds for 5-8 minutes on low heat. Transfer them to the chopping board and let it cool down completely. Cut the almonds into small pieces and keep them aside.
- Take a big bowl and add flour, almond flour and baking powder. Mix it well and keep it aside.
- Preheat the oven to 170 C. Line the baking tray with parchment paper or grease it with oil or butter.
- Take another bowl and add ghee and sugar. Mix it well until incorporated well.
- Add almond essence and mix it well.
- Add dry ingredients to the bowl. Mix it well and add milk. Combine it well and make a dough (don’t over-knead it).
- Take one tablespoon of dough, make small balls and flatten with your fingertips into medium-sized rounds.
- Spread the roasted almonds on the plate. Gently press the cookie dough on the chopped almonds. Repeat the same method to make the almond cookies.
- Place them on the baking tray leaving a gap of 2 inches between each cookie.
- Bake for 12-15 minutes or till the edges start browning.
- Allow the cookies to cool down for 5 minutes, then transfer them to a wire rack and let them cool down completely.
- Almond Cookies are ready to serve.
Note
- If you don’t have almond flour, you can use homemade almond powder for this recipe. Slowly roast almonds with skin on low heat for 5-8 minutes. After cooling down, grind it into a fine powder with an intermittent pulse. Almond flour is ready for the recipe.
Nutrition
Calories: 142kcalCarbohydrates: 14gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 17mgSodium: 32mgPotassium: 18mgFiber: 1gSugar: 7gVitamin A: 4IUCalcium: 31mgIron: 1mg
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