"healthy, tasty cookies prepared using almonds and cashews, these kaju badam cookies are perfect for a tea-time snack"
EGGLESS CASHEW ALMOND COOKIES
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Prep time: 15mins
Cook time: 15mins
Serves or Makes: 7
Recipe Card
ingredients
- ½ cup maida/all purpose flour
- 1 tablespoon custard powder
- ¼ cup unsalted butter
- 2 tablespoon powdered sugar
- ¼ cup cashews
- ¼ cup almonds
Method
Step 1
Take cashews and almonds in a chopper jar and grind coarsely. You can also crush them to a fine powder. Keep aside.
Step 2
Sift maida and custard powder. In a wide bowl, combine butter and sugar. Mix and whisk well till light and fluffy.
Step 3
Now add maida, custard powder and coarsely crushed almonds and cashews. Mix well and form a dough. Do not over-knead, just combine everything well.
Step 4
Shape into a log/ball and then wrap with a cling wrap. Refrigerate for atleast 30 minutes. Shaping the cookies: Option 1: After 30 minutes, take out the dough from the refrigerator and slice it into cookies of medium thickness. Line a baking tray with parchment paper and arrange cookies on it. Option 2: Take a small portion of dough, make a ball and flatten it lightly. Take any round cutter or lid (we have used coffee container lid) to shape it evenly. You can refer step-wise pics or our video tutorial for more clarity. Arrange on baking tray lined with parchment paper.
Step 5
Bake the cookies at 180°C for 15-17 minutes or till you see some light brown corners. Baking time depends on your convection/OTG. We suggest you remain alert after 15 minutes. TIP: Cookies will be soft when you take them out of the oven. They will turn crisp once they get slightly cool. So after 15 minutes, take out the cookies from the oven, and let them come to room temperature. Once they cool down completely, check the texture. If you feel they are not crisp, again bake for 3-4 minutes more.
Step 6
Cool the cookies on a cooling rack and store in an airtight container.