Monday 7 March 2011

Whole-wheat Almond Cookies (Eggless)

If you are looking for something very delicious but dont want to spend too much time making it and want it to be as simple as possible, then these cookies are for you. This month’s Sweet Punch sounded too good to be true and even turned out that way. I couldnt believe that the cookies could be so good after the minimum amount of time & efforts it had taken. But they were absolutely perfect with the right amount of crunch.

I have already made these twice since the challenge was announced, they were that good. I even doubled the quantity the second time I made them since they had disappeared in no time when I had made using the original recipe, which was chosen from Manjula’s Kitchen.

Although some of the members found them to be a little sweeter than required, they were perfect for me, not too sweet at all. It might have something to do with the kind of sugar, I used Caster sugar. The recipe did not specify the type of sugar to be used but I feel that it would help if the sugar is not very granular. If you have bigger granules in the sugar, coarsely powder it by pulsing it in a mixer.


Whole-wheat Almond Cookies (Eggless)

Picture 187


Makes about 35

  • 2 Cups Whole wheat flour
  • 1 cup Butter, softened at room temperature
  • 1 cup Caster Sugar
  • 2-3 tblsp Milk (Or as required)
  • 1/2 tsp Cardamom Powder
  • 1/2 cup Almond Slivers (Optionally some more for decorating)


Pre Heat the oven to 180 deg C. Keep your baking sheet ready, no need to grease it.

Mix together the flour, sugar, cardamom powder and the almond in a bowl. Now add the butter and mix well to make a dough. Add 1-2 tblsp of Milk if required to gather the dough together. I didn't need to do this.

Now pinch off lemon sized portions and roll them between your palms and then flatten them slightly to shape them. Keep these on the baking sheet and lightly press an Almond sliver on each cookie to decorate. Bake the cookies for about 15-18 minutes in the preheated oven.

Once the cookies start to turn brown on the edges, take them out of the oven and let them cool on the sheet for 2-3 minutes, then shift them to a wire rack to cool down completely. Store them in air tight containers.

My Notes:  As mentioned earlier, they were just perfect! The Cardamom flavour came across very nicely and I loved the aroma that filled not only the kitchen but also the whole house as these cookies were baking.

I feel that some flavours like Saffron will also go very well with these cookies and will be definitely trying that the next time I make them.