Makes about: 30 to 35 cookies
Prep time: 15 minutes
Bake time: 20 minutes
1 ½ cups (3 sticks/335 g) unsalted butter
1 ¼ cups (245 g) sugar
½ cup (125 ml) honey
2 cups (240 g) all-purpose flour
2 teaspoons baking powder
1 ½ cups (240g) almond flour
1 tablespoon ground cardamom, preferably freshly ground green cardamom seeds (from about 10 green cardamom pods)
Almond slices, for decoration (optional)
Confectioners' sugar, for dusting
1. Preheat the oven to 325 degrees
2. Melt the butter, sugar and honey in a small saucepan over medium heat, stirring until the sugar dissolves.
3. Sift the all-purpose flour and baking powder in a large bowl. Stir in the almond flour and cardamom. Add the butter mixture and stir until just combined. Do not over mix.
4. Line two cookie sheets with parchment. Place tablespoons of the dough, 2 inches (5 cm) apart, on the prepared cookie sheets. Flatten each portion of dough slightly to form a flat disc. Lightly press an almond slice in the center of each cookie and bake for 15 to 18 minutes, until lightly brown. Let rest for 5 minutes on the cookie sheets. Transfer to wire racks to cool completely. Dust lightly with the confectioners; sugar and serve. These cookies should be stored in an airtight jar at room temperature.
Source: My Indian Kitchen
By: Hari Nayak
Page:148
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