Name: Almond Biscuits (Eggless Almond Cookies)
Prep time: 30 min
Cook time: 20 min
Total time: 70 min
Yield: 19 servings
Cuisine: Other
Ingredients: 0.25 cup almonds (For grinding with the sugar; use a stop-and-go method so the nuts do not release oil.); 0.5 cup cane sugar (Regular sugar or powdered jaggery may be used instead.); 0.25 cup unsalted butter (Approximately half a stick.); 0.5 cup whole wheat flour (For a gluten-free option, the source says almond flour may be used instead.); 0.25 cup oats; 2 tbsp almonds (Roughly chopped.); salt (A pinch.); 0.5 tsp baking soda; 0.5 tsp almond essence (Vanilla essence or cardamom powder may be used instead.); 1 tsp milk (Add only as needed; the source indicates about 1 teaspoon is sufficient to form the dough. Almond or other plant-based milk may be substituted.); 1 tbsp almonds (Crushed, for garnish.); oil (For greasing the butter paper or parchment paper on the baking tray.)

Steps

Place the cane sugar and the 1/4 cup almonds in a grinder jar. Blitz in short stop-and-go pulses until powdered; do not grind continuously, or the almonds may begin releasing oil.
Add the butter and the ground almond-sugar mixture to a mixing bowl.
Whisk the butter and almond-sugar mixture with an electric beater, or use a wire whisk if preferred.
Continue whisking for 2 to 3 minutes with an electric beater, until the butter becomes creamy.
Add the whole wheat flour, oats, roughly chopped almonds, salt, baking soda, and almond essence to the creamy butter mixture.
Whisk again until the ingredients are well combined.
Use your hands to bring the mixture together into a dough. Bring it together only; do not knead.
If the mixture does not bind, add the milk a very little at a time. Use only enough—about 1 teaspoon—to form the dough.
Cover the dough with a moist kitchen towel, place a lid on the bowl, and refrigerate for 30 minutes. Alternatively, wrap the dough in cling film before refrigerating.
Remove the chilled dough from the refrigerator and divide it into small, lemon-sized pieces. The recipe makes 19 pieces.
Roll each piece between your palms to form a ball, working one piece at a time.
Line a baking tray with butter paper or parchment paper and grease it with oil. Arrange the dough balls on the tray, leaving space between them because they spread slightly during baking.
Press a small amount—about two pinches—of crushed almonds gently onto the top of each dough ball. Do not press hard, or the balls may break.
Bake in a preheated oven at 160°C (325 °F) on the middle rack with both heating rods on for 20 minutes.
Remove the tray from the oven and let the biscuits cool completely on the tray.
Once completely cool, the almond biscuits are ready to serve.

Notes

The source describes the biscuits as eggless. For a vegan version, replace the butter with almond butter or vegan butter and use plant-based milk. For gluten-free cookies, replace the whole wheat flour with almond flour. The source does not specify a storage method.

Nutrition

These are estimates per serving, worked out from the ingredients.

Calories: 75
Protein: 1 g
Carbs: 9 g
Fat: 4 g
Fiber: 1 g

Where the calories come from

Unsalted butter28%
Cane sugar27%
Whole wheat flour14%
Almonds14%
Almonds7%
Everything else9%

dessert
cookies
eggless
vegetarian
baked
tea-time
whole wheat
gluten-free option

Almond Biscuits (Eggless Almond Cookies)

Ingredients

Steps

Notes

Nutrition

Where the calories come from

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