Eggless Kesar Badam Cookies Recipe
Super yummy buttery Kesar badam cookies or biscuits taste amazing with a cup of milk. These delicious cookies can be stored in an air-tight container for 3 to 4 days.
Ingredients
- 1 cup Maida (All Purpose Flour)
- ¾ cup Icing Sugar
- 75 grams of Unsalted Butter
- 1 tsp Canola oil
- ½ tsp Baking Powder
- 1 pinch Salt
- 2 tsp Milk
- 1 tsp Vanilla essence
- ¼ cup Almonds (finely chopped)
How to make Eggless Choco Chip and Almond Cookies
Preheat the oven to 180 degrees for five minutes.
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| Take some choco chips in a bowl |
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| Line up all ingredients at room temperature. |
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| Line a heavy-duty baking sheet with a silicon baking mat or parchment paper. |
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| Chop almonds |
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| 1tsp of Canola oil |
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| Take 75 grams of Unsalted Butter |
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| Add Sugar |
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| Mix it well with butter |
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| Whisk until incorporated |
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| Add Salt |
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| Its color will change |
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| Pour All-purpose flour into sieve. |
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| Add baking powder and baking soda. |
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| Sieve it properly |
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| It will incorporate air. |
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| Stir until you achieve a soft, sticky dough. |
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| You can use your hand for kneed purposes. |
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| Pour Vanilla Essence. |
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| Whisk! |
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| Add half of your milk and knead it. |
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| Add remaining milk |
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| Divide the dough into two one for choco chips cookies and another for Almond cookies |
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| Add Choco chips |
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| Use a small cookie scoop to shape the dough into 1-inch balls. |
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| Place choco chips over the cookies as you wish. |
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| Arrange them on the prepared baking sheet, leaving an inch of room between each cookie. |
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| Bake it for 10-15 minutes at 150 degrees |
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| Remove the cookies from the oven |
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| Do not overcook the cookies |
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| Let them cool for a few minutes on the baking sheet. |
Variety of Cookies:
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| Star-shaped cookies |
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| Heart-shaped cookies |
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| Different shapes of cookies |
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| Spiderman cookie |
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| Spiderman cookie |
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| These wonderful and delicious cookies can be stored in an air-tight container for up to 4 days. |
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| Remove the cookies from the oven and let them cool for a few minutes on the baking sheet. Then transfer them onto wire racks to cool completely before serving. |
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| Almond-rich, Nutty Flavored |
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| Bake the Choco chip and almond cookies until the tops are cracked and the bottoms are just slightly golden. It’s best to check at 20 minutes and every minute after that to make sure they don’t overcook |
Check out these awesome tips and tricks! 😊👍
- Use room temperature ingredients: Ensure egg whites and other ingredients are at room temperature for optimal whipping results.
- Sift dry ingredients: Sifting almond and pistachio flour removes lumps, creating smoother cookies.
- Avoid overmixing: Mix the dough just until combined to maintain tenderness and avoid dense cookies.
- Chill the dough: If too sticky, refrigerate the dough for 15 minutes to make shaping easier.
- Check for doneness early: Begin checking a few minutes before the recommended bake time to prevent overbaking; the bottoms should be lightly golden.
- Cool completely: Let cookies cool fully on wire racks before storing to maintain texture.
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