eggless almond butter cookies /marudhuskitchen
eggless almond butter cookies /marudhuskitchen
Yet another baked delight with crisp tasty buttery and what not its just an addictive charm to try this festive season. Baking is sure an art and more than that it gives personal satisfaction. The ingredient added and the method of making is always a matter of concern that how the end product will turn out. If you put right ingredients in right amounts its a sure success. I don’t believe that it would turn out so good and if you try it will be a hit for sure. The dough is little delicate to handle so be careful while rolling and cutting. I have used whole almonds and just ground it roughly to make this eggless almond butter cookies.
For a rainy day like this a crispy crunchy almond biscuits with a hot cup of tea or coffee will all be enough to satisfy our evening cravings. Coming to shaping the cookies it all in your hand you can make whatever shape you want it to be. Use a cutter or even a greased knife will all do the job. Baking time differs for each oven so check accordingly and make this cookie. Depending upon the thickness of the cookie the time taken to cook will differ. Sure try this eggless almond butter cookies and you will never regret to have it one more time.
eggless almond butter cookies /marudhuskitchen
INGREDIENTS:
All purpose flour/maida – 110 gms
Milk powder – 20 gms
Butter – 100 gms
Castor sugar – 40 gms
Baking soda – a pinch
Baking powder – 1/2 tsp
Salt a pinch
Powdered almonds with skin – 100gms
Cardamom powder – 1/2 tsp
Finely chopped almonds – some
METHOD:
1.Powder the almonds with skin(pulse) and keep.
2.In a mixing bowl add butter and sugar beat well till fluffy.
3.Then add sieved maida, baking powder, baking soda, salt to the butter mixture.
4.Then add powdered almond and elachi powder, mix well to make a dough.
5.Don’t knead harsh you can rest the dough for some time in fridge or roll out using a butter paper.
6.Spread evenly with 1/4 inch thickness and spread sliced almonds all over and press.
7.Take a greased knife and cut into desired shape or use a cutter of your choice.
8.In-between line a baking tray with butter paper and preheat oven at 180 degrees for 10 minutes.
9.Run knife under the cut shapes so that the dough comes out easily.
10.Arrange it on the baking tray keep in the preheated oven and bake for 10-15 minutes or till nicely golden.
eggless almond butter cookies /marudhuskitchen
Ingredients
- All purpose flour/maida - 110 gms
- Milk powder - 20 gms
- Butter - 100 gms
- Castor sugar - 40 gms
- Baking soda - a pinch
- Baking powder - 1/2 tsp
- Salt a pinch
- Powdered almonds with skin - 100gms
- Cardamom powder - 1/2 tsp
- Finely chopped almonds - some
Instructions
- Powder the almonds with skin(pulse) and keep.2.In a mixing bowl add butter and sugar beat well till fluffy.3.Then add sieved maida, baking powder, baking soda, salt to the butter mixture.4.Then add powdered almond and elachi powder, mix well to make a dough.5.Don’t knead harsh you can rest the dough for some time in fridge or roll out using a butter paper.6.Spread evenly with 1/4 inch thickness and spread sliced almonds all over and press.7.Take a greased knife and cut into desired shape or use a cutter of your choice.8.In-between line a baking tray with butter paper and preheat oven at 180 degrees for 10 minutes.9.Run knife under the cut shapes so that the dough comes out easily.10.Arrange it on the baking tray keep in the preheated oven and bake for 10-15 minutes or till nicely golden.
Notes
Depending upon the thickness of the cookie the time taken will differ.
I have not removed the skin for almond have ground as such.
I have blanched almonds to remove skin for sliced almonds to spread on top.
It should be totally dry then you can slice and use.
You can substitute sugar with brown sugar.