Badam cookies or Almond cookies are certainly not an Indian invention. But the famous cookie definitely got a new makeover in India with no eggs, delicious butter, and a crispy texture.
Unlike the traditional almond cookies, this one is crispier and super yummy. And this teatime snack has its own regal position in many Indian households. So here you go. Presenting my version of badam or Almond cookies.
In India, tea is not just a beverage but a culture, and cookies or biscuits are an essential part of the tea-time experience. Indian cookies are known for their unique flavor and texture, and they come in a variety of shapes, sizes, and flavors. Some popular types of Indian cookies include almond cookies, coconut cookies, nankhatai, Karachi biscuits, and many more.
Tea and cookies are often enjoyed during the mid-morning or late afternoon, and it's a common practice in Indian households to offer tea and snacks to guests. Tea stalls, roadside eateries, and bakeries also offer a wide variety of cookies and snacks for customers to enjoy with their tea.
In recent years, Indian cookies and teatime snacks have gained popularity not only in India but also globally. Many Indian brands have started exporting their products to countries like the United States, Canada, the United Kingdom, and Australia. Moreover, Indian cookies and snacks are also gaining popularity among non-Indian communities, and they are often included in high tea menus and offered as gifts during festive seasons.
Here is my recipe for Indian eggless almond cookies.
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Ingredients
- 1 cup almond flour (blanched)
- ½ cup powdered sugar
- ¼ cup unsalted butter, softened
- ¼ teaspoon baking powder
- ¼ teaspoon cardamom powder
- 1-2 tablespoon milk (as needed)
Instructions
- Preheat the oven to 350°F (180°C).
- In a mixing bowl, combine almond flour, powdered sugar, baking powder, and cardamom powder.
- Add softened butter to the dry ingredients and mix until well combined. The mixture should resemble wet sand.
- Add milk one tablespoon at a time to bring the dough together. Knead the dough gently until it forms a smooth ball. Refrigerate the dough for 30 minutes.
- Pinch small portions of the dough and shape them into small rounds. You can also flatten them slightly with your palm.
- Place the cookies on a lined baking tray and bake for 12-15 minutes or until the edges turn golden brown.
- Remove the cookies from the oven and allow them to cool completely on the tray.
- Once cooled, store the cookies in an airtight container.
Your Indian eggless almond cookies are now ready to be enjoyed with a cup of tea or coffee! Let me know how you like this version of badam cookies.
📖 Recipe
Badam Cookies or Almond Cookies Recipe
Ingredients
- 1 cup almond flour, blanched
- ½ cup powdered sugar
- ¼ cup unsalted butter, softened
- ¼ teaspoon baking powder
- ¼ teaspoon cardamom powder
- 1-2 tablespoon milk, as needed
Instructions
- Preheat the oven to 350°F (180°C).
- In a mixing bowl, combine almond flour, powdered sugar, baking powder, and cardamom powder.1 cup almond flour, ½ cup powdered sugar, ¼ teaspoon baking powder, ¼ teaspoon cardamom powder
- Add softened butter to the dry ingredients and mix until well combined. The mixture should resemble wet sand.¼ cup unsalted butter
- Add milk one tablespoon at a time to bring the dough together. Knead the dough gently until it forms a smooth ball. Refrigerate the dough for 30 minutes.1-2 tablespoon milk
- Pinch small portions of the dough and shape them into small rounds. You can also flatten them slightly with your palm.
- Place the cookies on a lined baking tray and bake for 12-15 minutes or until the edges turn golden brown.
- Remove the cookies from the oven and allow them to cool completely on the tray.
- Once cooled, store the cookies in an airtight container.
Soni
When you post powdered sugar in your recipe for Badaam cookie is it sugar that has been powdered or do you mean confectioners sugar we use to dust cakes with ? Awaiting your response. Thank you