My Kitchen My Table

Spiced Almond Cookies

This is the cookie recipe that left me perplexed. In the book, the cookies were perfectly round and flat with flecks of what looked like granulated sugar glistening on top of them. When I made them, they didn’t fall and were the same balls that I put in the oven. The only ones that were flat were the second batch that I squished with the palm of my hand. In the end, we liked the balls – they were moist in the center where the others were dry.

Spiced Almond Cookies

½ cup unsalted butter, room temperature
1 1/3 cups powdered sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
¾ teaspoon ground allspice
¾ tablespoon ground cardamom
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup all-purpose flour
¾ cup finely chopped toasted almonds

Preheat oven the 350°F.

Using an electric mixer, beat butter, 1/3 cup sugar, both extracts, spices, and salt in medium bowl until creamy, about 3 minutes. Mix in flour and then stir in almonds. Do not over mix.

Using hands, roll dough into dough tablespoon-size balls. Place on a large baking sheet, spacing apart. Bake until pale golden, about 12-15 minutes. Cool on a sheet for 5 minutes. Place remaining sugar in a bowl. Working in batches, gently coat hot cookies in sugar. Cook on a rack.

Makes 20 cookies.

Modern Indian Cooking
Copyright © 2008 by Hari Nayak
Published by Silverback Books

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