Skip to main content

Eggless Almond Cookies


Today's recipe for Bake-A-Thon is a simple,eggless,mouth melting almond cookies.This cookie dough is a basic cookie dough recipe with almond flour,studded with almonds.The cookies turned out so crunchy and mouth meting and my kids loved it.The original recipe,I noted it from Land-O-Lakes and slightly tweaked it.Also it has an egg wash but I just skipped it as I want an eggless version.




                                               

                                                 Eggless Almond Cookies


                                                                  
  
   Basic Information

   Preparation time 15 minutes
   Chilling time 10-12 minutes
   Baking time 12-15 minutes
   Makes 14-16 cookies
    


  Ingredients


  

Ingredient
Quantity
All purpose flour/maida
1 cup+2 tbs
Almond Powder
3 tbs
Whole almonds(blanched)
15-16
Milk powder
2 tbs(optional)
Salt
1/4 tsp
Baking powder
a pinch
Sugar
1/3 cup
Butter/vennai
1/2 cup or 1 stick
Milk
1 tbs(if needed)



   Method 
  • Soak the almonds in hot water for 15 minutes and remove the skin a keep it aside.Mix in all purpose flour,milk powder,baking powder and salt in a bowl and keep it aside.
  • In a bowl take the butter and powdered sugar.Cream it well,to this add the all purpose flour mixture,mix it well.If the dough is too crumbly then add some milk and knead it to a smooth dough.
  • Take a big gooseberry size of dough and roll in to smooth ball and keep it on a lined baking tray.Continue for the rest of the dough.Now gently flatten the dough ball and press in the blanched almond in each cookies dough.Refrigerate it for 10-15 minutes.Now pre-heat the oven at 350 F and bake it for 15 minutes or till the cookies turned golden and crunchy.Remove it and cool it on a cooling rack.
  • Store it in an air tight container after its completely cool down.



  • The cookies will be crispy once its completely cool down.Do not bake it more than 15 minutes.
  • The butter should be in room temperature.
  • If salted butter is used then no need of extra salt.
  • Here I used the store bought almond powder.


Enjoy...............................









Sumber http://www.naliniscooking.com

Comments

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...

Kothamalli/Coriander Thokku

Coriander thokku is a flavorful,tangy and spicy thokku  which I make it often and store it.It is an easy to make thokku which stays fresh for a week in the refrigerator.My mom makes this one for  travelling since it stays good without refrigeration for two days.This thokku is an accompaniment for idly,dosa,chappathi and curd rice.It can also be mixed with white rice topped with ghee or sesame oil.Here goes the recipe........ Ingredients Ingredient Quantity Coriander Leaves 3cups(tightly packed) Urad dhal/Uluttham paruppu 4tbs Red chilly 6-7nos. Tamarind paste 2-21/2tbs Oil 4tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Asafoetida/perungayam 1/8tsp Salt to taste Method                                        Trim the edges and wash  the  coriander ...

Thengai/Coconut Masala Chutney

Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............ Ingredients Ingredient Quantity Coconut 1/2cup Onion 1no.(medium size) Tomato 2nos.(medium size) Red chilly 5-6nos. Oil 2tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Urad dhal/ullutham paruppu 1tsp Salt to taste Method                   Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.   Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden. Now add the ground paste and fry it f...