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Almond Biscuits recipe |Homemade Indian Almond Biscuits (Eggless) | Eggless Badam Cookies |
Tarla Dalal
29 July, 2016
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Almond Biscuits recipe |Homemade Indian Almond Biscuits (Eggless) | Eggless Badam Cookies |
Homemade Indian Almond Biscuits (Eggless): A Perfect Tea-Time Treat
Delight in the crisp, melt-in-your-mouth goodness of these Almond Biscuits, a truly irresistible treat perfect for any occasion. This recipe brings you Homemade Indian Almond Biscuits (Eggless), ensuring that everyone can enjoy their rich, nutty flavor and delicate texture. Often akin to a lighter, chewier version of traditional Indian Nankhatai, these Eggless Badam Cookies are a testament to how simple ingredients can yield truly extraordinary results. They are the ideal accompaniment to a warm cup of chai or coffee, offering a comforting bite of homemade deliciousness.
The foundation of these delectable cookies begins with carefully combining the dry ingredients. In a spacious deep bowl, you'll unite the finely milled plain flour (maida), which provides the primary structure, with baking powder to give the biscuits a delicate lift and tenderness. To infuse a comforting aroma, vanilla essence is added, and the sweetness comes from powdered sugar, ensuring a smooth dissolve and even distribution throughout the dough. A thorough mix at this stage ensures all these dry components are well integrated, setting the stage for the buttery goodness to follow.
Next, the richness of the butter is incorporated, transforming the dry mixture into a crumbly base. Add the softened butter to the flour mixture. Using your fingertips, gently rub the butter into the flour mixture until it resembles fine breadcrumbs. This crucial step ensures that the butter is evenly distributed, coating the flour particles and leading to a wonderfully tender and crumbly biscuit. The process is similar to making a pastry dough, preventing the formation of gluten and resulting in a melt-in-your-mouth texture.
To bring the dough together, just a touch of liquid and the star nut are added. Pour in the cold milk—its coldness is important to keep the butter firm and prevent overworking the dough. Along with the milk, add the beautiful almond (badam) slivers, which will provide delightful pockets of nutty flavor and texture in every bite. Knead all the ingredients into a cohesive dough. Once formed, the dough benefits greatly from a brief rest: cover it with a lid and refrigerate for 30 minutes. This chilling period allows the butter to firm up and the flour to fully hydrate, making the dough easier to handle and contributing to the biscuit's final texture.
After chilling, the dough is ready for its final shape. On a clean, dry surface, roll the dough into a rectangle measuring approximately 200 mm (8 inches) by 150 mm (6 inches). Crucially, do not use any extra flour for rolling, as the dough should be firm enough to handle without sticking after refrigeration. Once rolled, use a sharp knife or a pastry cutter to cut the rolled dough into 14 equal pieces, creating perfectly uniform biscuits. Carefully transfer these cut pieces onto a baking tray, ensuring they are spaced evenly to allow for proper airflow during baking.
The final step is the bake itself, transforming the raw dough into golden perfection. Place the baking tray with the shaped biscuits into a pre-heated oven at 180°C (360°F) and bake for 15 to 17 minutes. Keep a close eye on them; they should turn a light golden-brown around the edges. Once baked, remove them from the oven and transfer them to a wire rack to cool completely. This allows air to circulate, preventing them from becoming soggy and ensuring they achieve their ideal crispness. Your Almond Biscuits, also known as Homemade Indian Almond Biscuits (Eggless) or Eggless Badam Cookies, are now ready to be served immediately or stored in an airtight container for enjoyment over several days.
Tags
Preparation Time
10 Mins
Cooking Time
None Mins
Total Time
10 Mins
Makes
14 biscuits
Ingredients
for Almond Biscuits
1/4 cup almond (badam) slivers
1 cup plain flour (maida)
1/2 tsp baking powder
1 tsp vanilla essence
1/4 cup powdered sugar
1/4 cup softened butter
2 1/2 tbsp cold milk
Method
for Almond Biscuits
- Combine the plain flour (maida), baking powder, vanilla essence and powdered sugar in a deep bowl and mix well.
- Add the softened butter and rub into the flour mixture till it resembles bread crumbs.
- Add the cold milk and almond (badam) slivers and knead into a dough.
- Cover with a lid and refrigerate for 30 minutes.
- Roll into a rectangle of 200 mm. (8”) × 150 mm. (6”) without using any flour for rolling.
- Cut into 14 equal pieces as shown in the image.
- Place them on a baking tray and bake in a pre-heated oven at 180°c (360°f) for 15 to 17 minutes.
- Remove and cool on a wire rack.
- Serve Almond Biscuits immediately or store in an air-tight container.
Almond Biscuits recipe with step by step photos
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Combine the plain flour (maida), baking powder, vanilla essence and powdered sugar in a deep bowl and mix well.
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Add the softened butter and rub into the flour mixture till it resembles bread crumbs.
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Add the cold milk and almond (badam) slivers and knead into a dough.
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Cover with a lid and refrigerate for 30 minutes.
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Roll into a rectangle of 200 mm. (8”) × 150 mm. (6”) without using any flour for rolling.
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Cut into 14 equal pieces as shown in the image.
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Place them on a baking tray and bake in a pre-heated oven at 180°c (360°f) for 15 to 17 minutes.
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Remove and cool on a wire rack.
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Serve Almond Biscuits immediately or store in an air-tight container.
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Nutrient values (Abbrv)per plate
nullClick here to view Calories for Almond Biscuits
The Nutrient info is complete
Akash
Oct. 4, 2012, 10:31 p.m.
Almond biscuit.. it is a very rich biscuits.. with lots of almonds.. this is best to be served during tea time..
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