These buttery almond cookies with delicate crumbs are one of the easiest treats you can bake for the Holiday Season.
Estimated reading time: 5 minutes
- Ingredients You’ll Need
- How To Make Cookies
- My Tried and True Tips
- Easy Almond Cookies Recipe
There’s something undeniably comforting about the aroma of freshly baked cookies during the Holiday season.
Delicious, buttery almond cookies are a classic holiday favourite after Christmas Plum or Gingerbread Cake and are a great fit for an edible gift hamper.
Whether you’re a seasoned baker or a beginner, this homemade almond cookie recipe is easy to follow and yields a batch of delicious treats that are sure to impress family and friends.
Ingredients You’ll Need
- All Purpose Flour and not cake or cookie flour.
- Almond Meal or blend skinned almonds to make flour
- Caster Sugar or baking sugar with fine granules.
- Whole Egg with yolk at room temperature.
- Unsalted Butter , softened not melted.
- Baking Powder, Vanilla, Salt
Optional Toppings
- Sliced skinned almonds for garnish
- Powdered sugar for dusting
- Melted chocolate for drizzling
How To Make Cookies
Step 1: Prepare the Dough
- Cream Butter and Sugar : In a large mixing bowl, beat the softened butter and sugar until light and fluffy. This step ensures the cookies’ delicate texture. Use a hand or stand mixer with the paddle attachment. I use food processor for the task.
- Add Egg and Vanilla : Mix the egg and vanilla extract, and whisk for 20 – 30 seconds.
- Add Dry Ingredients : In a separate bowl, sift together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients in three batches, gently combining using a spatula or paddle attachment.
- Incorporate Almonds : Fold in the almond meal. The dough should come together smoothly without being overly sticky.
Step 2: Shape the Cookies
- Preheat Oven : Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape the Cookies : Roll the cookie dough into 1-inch or lime-sized balls. Flatten slightly with your palm of ¼ inch thickness.
Step 3: Bake and Cool
- Add Toppings : Press a few sliced almonds onto the top of each cookie for added crunch and visual appeal.
- Bake : Place the cookies in the preheated oven and bake for 15 – 20 minutes, or until the edges are lightly golden. Avoid overbaking to keep the centres soft.
- Cool : Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
My Tried and True Tips
- Use Softened Butter : It incorporates air better during creaming, resulting in lighter cookies. Avoid melting the butter as it can lead to overly flat cookies. If you prefer crunchy cookies use ice-cold butter.
- Don’t Overmix : Overmixing the dough can develop the gluten in the flour, making the cookies tough instead of tender.
- Measure Ingredients Accurately : Use a kitchen scale for precise measurements, especially for flour, to avoid dense cookies.
- Spiced Almond Cookies : Mix in a pinch of cinnamon/ chai masala or pumpkin pie seasoning.
- Gluten-Free Option : Replace the all-purpose flour with a gluten-free flour blend and ensure your baking powder is gluten-free.
More Baking Recipes
- Double Chocolate Chip Muffin
- Whole Wheat Mocha Muffin
- Indian Nankhatai Cookies
- Chewy Granola Bar
- Lemon Pound Cake
- Bakery Style Rusk
Ingredients
1 Cup = 250 ml liquid and 200 gram flour
- ▢ 1 ¼ Cup all-purpose flour (maida)
- ▢ ⅓ Cup almond meal see Note 1
- ▢ ⅓ Cup caster or baking sugar
- ▢ 2 teaspoon baking powder
- ▢ ¼ teaspoon salt
- ▢ 1 teaspoon vanilla extract
- ▢ 100 gram unsalted butter, softened
- ▢ 1 eggs, at room temperature
Ingredients for decoration
- ▢ ½ cup sliced almonds
Instructions
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy. This step ensures the cookies’ delicate texture. Use a hand or stand mixer with the paddle attachment.
- Mix the egg and vanilla extract, and whisk for 20 – 30 seconds.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients in three batches, gently combining using a spatula or paddle attachment.
- Fold in the almond meal. The dough should come together smoothly without being overly sticky.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the cookie dough into 1-inch or lime-sized balls. Flatten slightly with your palm of ¼ inch thickness.
- Press a few sliced almonds onto the top of each cookie for added crunch and visual appeal.
- Place the cookies in the preheated oven and bake for 15 – 20 minutes, or until the edges are lightly golden. Avoid overbaking to keep the centres soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Recipe Notes:
- Note 1: To make the almond meal at home, dry roast the skinned almonds. Blend them in a processor to a coarse powder.
- For making the dough you can use food processor without blade attachment, stand mixer with paddle attachment or a hand mixer for whisking. Room Temperature : Store the cookies in an airtight container at room temperature for up to a week. Freezing : Freeze the dough for up to 3 months. Simply thaw, shape, and bake when needed. Baked Cookies : You can also freeze baked cookies for up to 2 months. Reheat in the oven for a freshly baked taste.
Nutrition
We follow a strict NO SPAM Policy
Easy Almond Cookies Recipe
Equipment
- Mixing Bowl
- Stand Mixer
- Baking Sheet
- Oven
Ingredients
1 Cup = 250 ml liquid and 200 gram flour
- 1 ¼ Cup all-purpose flour (maida)
- ⅓ Cup almond meal see Note 1
- ⅓ Cup caster or baking sugar
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 100 gram unsalted butter, softened
- 1 eggs, at room temperature
Ingredients for decoration
- ½ cup sliced almonds
Instructions
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy. This step ensures the cookies’ delicate texture. Use a hand or stand mixer with the paddle attachment.
- Mix the egg and vanilla extract, and whisk for 20 – 30 seconds.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients in three batches, gently combining using a spatula or paddle attachment.
- Fold in the almond meal. The dough should come together smoothly without being overly sticky.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the cookie dough into 1-inch or lime-sized balls. Flatten slightly with your palm of ¼ inch thickness.
- Press a few sliced almonds onto the top of each cookie for added crunch and visual appeal.
- Place the cookies in the preheated oven and bake for 15 – 20 minutes, or until the edges are lightly golden. Avoid overbaking to keep the centres soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Note 1: To make the almond meal at home, dry roast the skinned almonds. Blend them in a processor to a coarse powder.
- For making the dough you can use food processor without blade attachment, stand mixer with paddle attachment or a hand mixer for whisking. Room Temperature : Store the cookies in an airtight container at room temperature for up to a week. Freezing : Freeze the dough for up to 3 months. Simply thaw, shape, and bake when needed. Baked Cookies : You can also freeze baked cookies for up to 2 months. Reheat in the oven for a freshly baked taste.
Nutrition
This apple chutney recipe is a sweet and savoury Anglo Indian style relish with apples, raisins, and a dash of spices perfect for the fall season.
Estimated reading time: 4 minutes
- Ingredients You’ll Need
- How To Make Apple Chutney
- Serving Suggestion
- Apple Chutney Recipe
Apple Chutney has its roots in Anglo-Indian Cuisine. It is an English style savoury spread with a touch of Indian spices.
Apple and cinnamon is an age-old friendship. Together they create a delectable flavor, which is hard to resist, leaving behind in the taste buds – the warmth of cinnamon, tartness of apples, and the sweetness of sugar .
Why You’ll Love This Apple Chutney Recipe
- easy to make
- one-pot recipe
- highly customizable
- vegan and gluten-free
- no added preservatives
Ingredients You’ll Need
- Apple: The firm, crisp, sweet, ripe apple is perfect for making the chutney. Royal Gala, Honeycrisp, Shimla Apple, California Apple , are a few of the varieties commonly used for making chutney.
- Raisins make the chutney sweet and gives it a delicious texture. Any variety of sweet-tasting raisins is fine.
- Onion is added for the savoury flavour. Use red onion or white onion.
- Sugar: Adjust the amount of sugar according to the sweetness/tartness of the apple. From granulated white sugar, brown sugar, to jaggery powder, use either of these sweeteners.
- Cinnamon Stick or powder, either of these are fine.
- Any flavourless oil is fine to saute the onion and spices.
- Apple Cider Vinegar helps in preserving the chutney.
- Seasoning: Salt, whole red chillies, and garam masala
How To Make Apple Chutney
Step 1) Peel, discard seeds, and grate the apples.
Step 2) Heat oil over medium flame in a pan. Add cinnamon, red chili, raisins, and saute for 10 – 20 seconds.
Step 3) Add chopped onion and saute for 1 – 2 minutes to soften ( image 4 ).
Step 4) Add the grated apples along with garam masala, salt, and vinegar to the pan. Stir to combine and continue to cook on medium-low heat till apples are soft and mushy.
Step 5) Once apples turn mushy add the sugar. Stir to combine and gently mash the chutney with a potato masher while it is on heat.
Turn the heat to low and allow it to simmer until all the excess liquid is evaporated and the chutney begins to turn thick ( image 6 ). Once the apple raisin chutney has begun to turn thick, turn off the heat.
Let the chutney cool down to room temperature.
Then spoon the Apple Raisin Chutney into clean, dry, glass jars and seal with the lid.
Serving Suggestion
The apple chutney taste great with:
- cheese crackers
- grilled cheese sandwich
- paratha, palak puri , or cheese puri
Allow the apple chutney to cool down completely. Transfer to a clean, sterilized jar. Close the jar with a tight fitting lid. Store the chutney in the refrigerator for 1 – 2 months. At room temperature, it remains fresh for 1 – 2 days only.
More Indian Chutney Recipes
- Aam Ki Launji
- Mint Chutney
- Mango Chutney
- Coconut Chutney
- Green Mango Chutney
- Roasted Tomato Chutney
Ingredients
- ▢ 3-4 apples peeled, cored, and grated
- ▢ 2 tablespoon cooking oil
- ▢ 1 cinnamon stick
- ▢ 2 whole dry red chili
- ▢ ½ Cup raisins, chopped
- ▢ ½ Cup finely chopped onion
- ▢ ¼ Cup apple cider vinegar
- ▢ ½ teaspoon garam masala ( see recipe )
- ▢ Salt to taste
- ▢ ½ cup sugar or to taste
Instructions
- Peel, discard seeds, and grate the apples.
- To make Apple Raisin Chutney, begin by heating oil over medium flame in a pan. Add cinnamon, red chili, raisins, and saute for 10 – 20 seconds.
- Add chopped onion and saute for 1 – 2 minutes to soften.
- Add the grated apples along with garam masala, salt, and vinegar to the pan. Stir to combine and continue to cook on medium-low heat till apples are soft and mushy.
- Once apples turn mushy add the sugar. Stir to combine and gently mash the chutney with a potato masher while it is on heat.
- Turn the heat to low and allow it to simmer until all the excess liquid is evaporated and the chutney begins to turn thick. Once the apple raisin chutney has begun to turn thick, turn off the heat.
- Let the chutney cool down to room temperature. Then spoon the Apple Raisin Chutney into clean, dry, glass jars and seal with the lid.
- Store the Apple Raisin Chutney in the refrigerator.
Recipe Notes:
- You can finely chop the apples as well. I like the texture of grated apples in the chutney.
- Adjust the amount of sugar according to the sweetness/tartness of apples.
- The consistency of apple chutney is semi-thick with a coarse texture.
- If the raisins are of small size, no need to chop them. Add the whole raisins.
- In place of dry red chili, you can add the red paprika powder as well.
Nutrition
We follow a strict NO SPAM Policy
