Eggless Saffron Laced Almond Cookies Recipe
A vegetarian Continental recipe with butter (unsalted) - softened, caster sugar - powdered, all purpose flour (maida). Ready in 45 min, serves 4.
Curated byLucas Dubois🇫🇷
- 1
To begin making the Eggless Saffron Laced Almond Cookies recipe, soak the saffron in warm milk and keep aside for about 30 minutes
almond meal (badam powder)(1/4 cup)saffron strands - few - 2
In a mixing bowl, using a whisk or spoon, mix the maida, salt and badam powder
cardamom powder (elaichi)(1/4 teaspoon)salt(1/4 teaspoon)badam (almond) - few - 3
In another bowl, beat the softened butter with a beater or by hand till softened
butter (unsalted) - softened(1/2 cup) - 4
Add the sugar to the softened butter and beat well to a light and fluffy mixture
butter (unsalted) - softened(1/2 cup)caster sugar - powdered(1/2 cup) - 5
Add half of the flour mixture and mix gently
all purpose flour (maida)(1 cup) - 6
Pour in the rest of the flour and saffron in milk and mix gently to a soft dough
all purpose flour (maida)(1 cup)saffron strands - few - 7
If the dough is sticky, add a tablespoon or more of flour and if it is dry, add a few teaspoons of milk to make a soft dough that does not stick to your hands
all purpose flour (maida)(1 cup) - 8
Wrap the dough in plastic wrap and refrigerate for about 15 minutes (optional, but helps in preventing the cookie from spreading too much)
- 9
Meanwhile, preheat the oven to 350 degrees Fahrenheit or 180 degrees Centigrade
- 10
Grease a large baking pan with butter or oil or line with parchment paper
butter (unsalted) - softened(1/2 cup) - 11
Take the dough out of the refrigerator and make small 1-inch balls and place them fairly apart on the baking sheet
- 12
Press half of a badam or almond on top of some and chopped badam in the rest
almond meal (badam powder)(1/4 cup)badam (almond) - few - 13
(While baking one batch of cookies, place the rest of the dough, covered in the refrigerator)
- 14
Repeat with the rest of the dough
- 15
Bake in preheated oven for about 20 to 22 minutes till edges are slightly brown
- 16
Remove from oven and leave on baking pan to cool slightly
- 17
At this stage, the cookies will be soft
- 18
After about a minute or two, gently remove the cookies from the pan and place on wire rack to cool completely
- 19
Once cool, store in airtight box and enjoy these crispy and saffron laced almond butter cookies
butter (unsalted) - softened(1/2 cup)almond meal (badam powder)(1/4 cup)saffron strands - few - 20
Eggless Saffron Laced Almond Cookies goes great with coffee or masala tea and perfect to share with family and friends at a tea party with Grilled Rajma Masala Sandwich and Coconut & Ricotta Dip with Banana Chips
almond meal (badam powder)(1/4 cup)saffron strands - few
Nutrition Facts
Per serving
Rate this recipe
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Eggless Saffron Laced Almond Cookies Recipe
A vegetarian Continental recipe with butter (unsalted) - softened, caster sugar - powdered, all purpose flour (maida). Ready in 45 min, serves 4.
Curated byLucas Dubois🇫🇷
Directions
20 steps- 1
To begin making the Eggless Saffron Laced Almond Cookies recipe, soak the saffron in warm milk and keep aside for about 30 minutes
almond meal (badam powder)(1/4 cup)saffron strands - few - 2
In a mixing bowl, using a whisk or spoon, mix the maida, salt and badam powder
cardamom powder (elaichi)(1/4 teaspoon)salt(1/4 teaspoon)badam (almond) - few - 3
In another bowl, beat the softened butter with a beater or by hand till softened
butter (unsalted) - softened(1/2 cup) - 4
Add the sugar to the softened butter and beat well to a light and fluffy mixture
butter (unsalted) - softened(1/2 cup)caster sugar - powdered(1/2 cup) - 5
Add half of the flour mixture and mix gently
all purpose flour (maida)(1 cup) - 6
Pour in the rest of the flour and saffron in milk and mix gently to a soft dough
all purpose flour (maida)(1 cup)saffron strands - few - 7
If the dough is sticky, add a tablespoon or more of flour and if it is dry, add a few teaspoons of milk to make a soft dough that does not stick to your hands
all purpose flour (maida)(1 cup) - 8
Wrap the dough in plastic wrap and refrigerate for about 15 minutes (optional, but helps in preventing the cookie from spreading too much)
- 9
Meanwhile, preheat the oven to 350 degrees Fahrenheit or 180 degrees Centigrade
- 10
Grease a large baking pan with butter or oil or line with parchment paper
butter (unsalted) - softened(1/2 cup) - 11
Take the dough out of the refrigerator and make small 1-inch balls and place them fairly apart on the baking sheet
- 12
Press half of a badam or almond on top of some and chopped badam in the rest
almond meal (badam powder)(1/4 cup)badam (almond) - few - 13
(While baking one batch of cookies, place the rest of the dough, covered in the refrigerator)
- 14
Repeat with the rest of the dough
- 15
Bake in preheated oven for about 20 to 22 minutes till edges are slightly brown
- 16
Remove from oven and leave on baking pan to cool slightly
- 17
At this stage, the cookies will be soft
- 18
After about a minute or two, gently remove the cookies from the pan and place on wire rack to cool completely
- 19
Once cool, store in airtight box and enjoy these crispy and saffron laced almond butter cookies
butter (unsalted) - softened(1/2 cup)almond meal (badam powder)(1/4 cup)saffron strands - few - 20
Eggless Saffron Laced Almond Cookies goes great with coffee or masala tea and perfect to share with family and friends at a tea party with Grilled Rajma Masala Sandwich and Coconut & Ricotta Dip with Banana Chips
almond meal (badam powder)(1/4 cup)saffron strands - few
About this recipe
A vegetarian Continental recipe with butter (unsalted) - softened, caster sugar - powdered, all purpose flour (maida). Ready in 45 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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