Healthy, tasty cookies prepared using almonds and cashews, these eggless kaju badam cookies are perfect for a tea-time snack
About This Recipe
These egg free cashew and almond cookies are a treat for all Good Day biscuit lovers. These kaju badam cookies are perfect for a tea-time snack. These cookies are eggless and are of mild sweet taste. If you want you may also add chocolate chips to these cookies.
Ingredients
maida/all purpose flour
custard powder
unsalted butter
powdered sugar
cashews
almonds
Tips & Tricks to make perfect Eggless Kaju Badam Cookies
- We have coarsely crushed almonds and cashews. You can also crush them to a fine powder.
- Cookies will be soft when you take them out of the oven. They will turn crisp once they get slightly cool. So after 15 minutes, take out the cookies from the oven, and let them come to room temperature. Once they cool down completely, check the texture. If you feel they are not crisp, again bake for 3-4 minutes more.
- We have added cashews and almonds, but you can add any of your favourite nuts.
- Since we have used vanilla flavored custard powder, we have not added any essence. But you can add rose/kewra or any other essence.
- It is very important to refrigerate the dough to get the perfect shape and texture of the cookies.
To make the learning process simpler, we have provided step-wise pictures.
Step by Step Recipe
- Take cashews and almonds in a chopper jar and grind coarsely. You can also crush them to a fine powder. Keep aside.
- In a wide bowl, combine butter and sugar. Mix and whisk well till light and fluffy.
- Sift maida and custard powder.
- Now add maida, custard powder and coarsely crushed almonds and cashews. Mix well and form a dough. Do not over-knead, just combine everything well.
- Shape into a log/ball and then wrap with a cling wrap. Refrigerate for atleast 30 minutes.
-
Shaping the cookies:
Option 1: After 30 minutes, take out the dough from the refrigerator and slice it into cookies of medium thickness. Line a baking tray with parchment paper and arrange cookies on it.
Option 2: Take a small portion of dough, make a ball and flatten it lightly. Take any round cutter or lid (we have used coffee container lid) to shape it evenly. You can refer step-wise pics or our video tutorial for more clarity. Arrange on baking tray lined with parchment paper. - Bake the cookies at 180°C for 15-17 minutes or till you see some light brown corners. Baking time depends on your convection/OTG. We suggest you remain alert after 15 minutes.
TIP: Cookies will be soft when you take them out of the oven. They will turn crisp once they get slightly cool. So after 15 minutes, take out the cookies from the oven, and let them come to room temperature. Once they cool down completely, check the texture. If you feel they are not crisp, again bake for 3-4 minutes more.
- Cool the cookies on a cooling rack and store in an airtight container.
More Eggless Cookies Recipes –
Whole Wheat and Jaggery Chocolate Chip Cookies
Multigrain Nankhatai
Eggless Checkerboard Cookies
Eggless Whole Wheat Cranberry Cookies Recipes
Eggless Gingerbread Cookies
Also, do have a look at other Eggless Baking recipes on the blog.
Recipe Card
Kaju Badam Cookies Recipe
healthy, tasty cookies prepared using almonds and cashews, these kaju badam cookies are perfect for a tea-time snack
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Ingredients (1 cup = 240 ml)
- ½ cup maida/all purpose flour
- 1 tablespoon custard powder
- ¼ cup unsalted butter 50 grams
- 2 tablespoon powdered sugar
- ¼ cup cashews / kaju
- ¼ cup almonds / badam
Instructions
- Take cashews and almonds in a chopper jar and grind coarsely. You can also crush them to a fine powder. Keep aside.
- Sift maida and custard powder.
- In a wide bowl, combine butter and sugar. Mix and whisk well till light and fluffy.
- Now add maida, custard powder and coarsely crushed almonds and cashews. Mix well and form a dough. Do not over-knead, just combine everything well.
- Shape into a log/ball and then wrap with a cling wrap. Refrigerate for atleast 30 minutes.
- Shaping the cookies:
- Option 1: After 30 minutes, take out the dough from the refrigerator and slice it into cookies of medium thickness. Line a baking tray with parchment paper and arrange cookies on it.
- Option 2: Take a small portion of dough, make a ball and flatten it lightly. Take any round cutter or lid (we have used coffee container lid) to shape it evenly. You can refer step-wise pics or our video tutorial for more clarity. Arrange on baking tray lined with parchment paper.
- Bake the cookies at 180°C for 15-17 minutes or till you see some light brown corners. Baking time depends on your convection/OTG. We suggest you remain alert after 15 minutes.
- TIP: Cookies will be soft when you take them out of the oven. They will turn crisp once they get slightly cool. So after 15 minutes, take out the cookies from the oven, and let them come to room temperature. Once they cool down completely, check the texture. If you feel they are not crisp, again bake for 3-4 minutes more.
- Cool the cookies on a cooling rack and store in an airtight container.
Video
Notes
Tips & Variations to make perfect Kaju Badam Cookies
- We have coarsely crushed almonds and cashews. You can also crush them to a fine powder.
- Cookies will be soft when you take them out of the oven. They will turn crisp once they get slightly cool. So after 15 minutes, take out the cookies from the oven, and let them come to room temperature. Once they cool down completely, check the texture. If you feel they are not crisp, again bake for 3-4 minutes more.
- We have added cashews and almonds, but you can add any of your favourite nuts.
- Since we have used vanilla flavored custard powder, we have anot added any essence. But you can add rose/kewra or any other essence.
- It is very important to refrigerate the dough to get the perfect shape and texture of the cookies.
Nutrition
Calories: 163kcalCarbohydrates: 13gProtein: 3gFat: 11gSaturated Fat: 5gTrans Fat: 1gCholesterol: 23mgSodium: 8mgPotassium: 89mgFiber: 1gSugar: 3gVitamin A: 207IUVitamin C: 1mgCalcium: 23mgIron: 1mg
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