Eggless Saffron-laced Almond Cookies

It was one of those dark, rainy days during monsoons (I love monsoons and the rains, but not the dark, gloomy days!!), when I decided to make my eggless saffron-laced almond cookies. It is a simple recipe involving only a few ingredients- butter, sugar, flour, some badam or almond powder and saffron strands.  I had some MTR badam mix lying in my pantry and decided use it in my butter cookie recipe (eggless jam-filled thumbprint cookies), to give it a slight Indian taste with almonds and cardamom, infused with saffron milk.

Although I love rains, the gloomy, cloudy days are not fun when blogging!! We bloggers need our sunshine and bright days for our food photography. Who likes to gawk at dull, dark pictures of food; not appetizing at all! Well, like they say in Karnataka; “swalpa adjust maadi”, meaning “please adjust a little” in Kannada!! So all photography nowadays is near the windows to get the brightest, natural pictures.

These buttery, crisp almond and saffron flavored cookies are heavenly with evening tea or just a glass of milk.  Addition of cardamom is optional as the badam mix has cardamom in them.  The saffron gives it a lovely golden yellow color! The best part is they are eggless or egg free and does not really need any beater or other heavy equipment to mix; the dough comes together just fine using a spatula or whisk.

If you do not have ready-made badam mix, try adding additional flour (equivalent to the mix) and add ½ teaspoon of cardamom powder, but I would discourage you from doing that!! The flavor from the badam mix is unbeatable, reminds me of the badam milk we used to savor in our childhood! These cookies are a great way to include nutritious almonds in your kid’s diet!!

Eggless Saffron Almond Butter Cookies are great to give as gifts to friends and family during festival.

To make it more healthier, you can use whole wheat flour, but the cookies will be more dense and the aroma of saffron and cardamom may not be as intense.

Print

Yum

Eggless Saffron-laced Almond Cookies

Buttery, crispy and eggless almond and saffron flavored cookies.

Ingredients

• ½ cup butter, unsalted, softened
• ½ cup powdered sugar
• 1 cup all purpose f lour or maida
• ¼ teaspoon cardamom powder (optional)
• ¼ cup MTR Badam Mix Powder
• Few strands of saffron, soaked in 2 tablespoons of warm milk
• ¼ teaspoon salt
• Almonds, finely chopped and sliced for topping

Instructions

1. Soak the saffron in warm milk and keep aside for about 30 minutes.
2. In a mixing bowl, using a whisk or spoon, mix the maida, salt and badam powder.
3. In another bowl, beat the softened butter with a beater or by hand till softened.
4. Add the sugar to the softened butter and beat well to a light and fluffy mixture.
5. Add half of the flour mixture and mix gently.
6. Pour in the rest of the flour and saffron in milk and mix gently to a soft dough.
7. If the dough is sticky, add a tablespoon or more of flour and if it is dry, add a few teaspoons of milk to make a soft dough that does not stick to your hands.
8. Wrap the dough in plastic wrap and refrigerate for about 15 minutes (optional, but helps in preventing the cookie from spreading too much).
9. Meanwhile, preheat the oven to 350 degrees Fahrenheit or 180 degrees Centigrade.
10. Grease a large baking pan with butter or oil or line with parchment paper.
11. Take the dough out of the refrigerator and make small 1-inch balls and place them fairly apart on the baking sheet. Press half of a badam or almond on top of some and chopped badam in the rest.
12. (While baking one batch of cookies, place the rest of the dough, covered in the refrigerator).
13. Repeat with the rest of the dough.
14. Bake in preheated oven for about 20 to 22 minutes till edges are slightly brown.
15. Remove from oven and leave on baking pan to cool slightly. At this stage, the cookies will be soft.
16. After about a minute or two, gently remove the cookies from the pan and place on wire rack to cool completely.
17. Once cool, store in airtight box and enjoy these crispy, saffron laced, almond butter cookies with coffee or tea!!

Notes

Be gentle while handling the dough, it will be soft; that is what gives it a buttery crisp texture.

Remember to keep enough distance between the cookie dough balls (unlike me); while baking they spread to double their size!!

Chopped nuts can be added along with dough to make a nutty, crispy, buttery cookie.

Butter should be soft, but not too soft; remove from refrigerator about one hour before making the dough.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

0.1

https://curryandvanilla.com/eggless-saffron-laced-almond-cookies/

Step-by-step method:

• Soak the saffron in warm milk and keep aside for about 30 minutes.

• In a mixing bowl, using a whisk or spoon, mix the maida, salt and badam powder.

• In another bowl, beat the softened butter with a beater or by hand till softened.

• Add the sugar to the softened butter and beat well to a light and fluffy mixture.

• Add half of the flour mixture and mix gently.
• Pour in the rest of the flour and saffron in milk and mix gently to a soft dough.

• If the dough is sticky, add a tablespoon or more of flour and if it is dry, add a few teaspoons of milk to make a soft dough that does not stick to your hands.

• Wrap the dough in plastic wrap and refrigerate for about 15 minutes (optional, but helps in preventing the cookie from spreading too much).

• Meanwhile, preheat the oven to 350 degrees Fahrenheit or 180 degrees Centigrade.
• Grease a large baking pan with butter or oil or line with parchment paper.
• Take the dough out of the refrigerator and make small 1-inch balls and place them fairly apart on the baking sheet.  Press half of a badam or almond on top of some and chopped badam in the rest.

• (While baking one batch of cookies, place the rest of the dough, covered in the refrigerator).
• Repeat with the rest of the dough.
• Bake in preheated oven for about 20 to 22 minutes till edges are slightly brown.
• Remove from oven and leave on baking pan to cool slightly.  At this stage, the cookies will be slightly soft (as you can see, cookies spread to double the size after baking, so unlike me, try to place more space between cookie dough balls!!)

• After about a minute or two, gently remove the cookies from the pan and place on wire rack to cool completely.
• Once cool, store in airtight box and enjoy these crispy, saffron laced, almond butter cookies with coffee or tea!!

Note:

1. Be gentle while handling the dough, it will be soft; that is what gives it a buttery crisp texture.
2. Remember to keep enough distance between the cookie dough balls; while baking they spread to double their size!!
3. Chopped nuts can be added along with dough to make a nutty, crispy, buttery cookie.
4. Butter should be soft, but not too soft; remove from refrigerator about one hour before making the dough.