Indian · Dessert
Cardamom Almond Cookies
A small-batch Indian shortbread-style cookie built on ghee, gram flour and ground cardamom, studded with toasted almond and finished with a sliver of nut on top. Dense, sandy-crumbed and fragrant, it sits closer to nankhatai than a Western butter cookie.
$1
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
252Calories
4.7gProtein
14.5gFat
26.5gCarbs
8.9gSugar
2.2gFiber
154mgSodium
26mgChol
6.6gSat Fat
126mgPotassium
30mgCalcium
1.4mgIron
0mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Bengali Dark Ale
local
Masala Chai
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 170°C (340°F) and line a small baking sheet with parchment.
2
In a bowl, cream the melted ghee and ground sugar together until pale and well combined, about 1 minute by hand.
3
Sift in the all-purpose flour, chickpea gram flour, baking powder and salt, then add the ground cardamom and chopped toasted almond.
4
Mix with a fork until a soft, slightly crumbly dough forms — do not overwork it.
5
Divide the dough into 2 equal portions and roll each into a ball, then flatten gently into a disc about 1.5cm thick.
6
Press 2 slivered almonds onto the top of each disc and space them well apart on the lined tray.
7
Bake for 14-16 minutes until the edges are set and the base is lightly golden but the centre still looks soft.
8
Cool on the tray for 5 minutes, then transfer to a wire rack to firm up completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 20g20g Ghee, melted and cooled
- 16g16g Sugar White, ground fine
- 35g35g All Purpose Flour, sifted
- 10g10g Chickpea Gram Flour, sifted
- 12g12g Almond, finely chopped, toasted
- 1g1g Cardamom, freshly ground
- 1g1g Baking Powder
- 0.5g0.5g Salt
- 4g4g Almond, slivered, for topping, garnish, 1
