November 13, 2009

Eggless Almond cookies

  • Maida / All Purpose Flour: 2 Cups  
  • Soften Butter: 1 Cup  
  • Powdered Sugar: 3/4 Cup 
  • Coarsley Crushed Almonds : 1 Cup {I used a food processor}
  • Almond Essence: 1 tsp {vanilla essence will also do} 
  • Baking Powder: 1 tsp


  •  In a large mixing bowl mix butter, sugar, baking powder and vanilla extract untill light and fluffy. 
  • Add almonds and mix very well. Then gradully add flour and stir it very well until all ingredients comes together. 
  • Preheat the oven to 325 degrees F. Line cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.  
  • Bake for 10-12 minutes in the preheated oven. Allow cookies to cool on the baking sheets for 10 minutes. Once baked, the cookie will feel soft on touch but once cool it will harden. If you over bake beyond the mentioned time limit, you will have a very crunchy cookie.