Almond and Pistachio cookies are my favorite cookies from childhood. These cookies are crunchy from outside and soft from inside. They are flavored with cardamom and saffron. They are not as sweet as sugar cookies. In this recipe, I have used Whole wheat flour and almond flour instead of using just all-purpose flour. They smell delicious!!! The recipe is very simple: just mix the ingredients and bake the cookies !!
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole wheat flour | 1 and ½ Cups |
| Almond flour | 1/3rd Cup |
| Powdered sugar | ½ Cup + 2 tbsp |
| Vegan butter (softened ) | ½ Cup |
| Baking powder | ½ tsp |
| Cardamom powder | 2 tsp |
| Saffron strands soaked in warm water | 6-7 strands |
| Crushed Pistachio | ¼ th Cup |
Recipe
- In a mixing bowl, add Vegan butter and powdered sugar
- Mix vigorously
- Add whole wheat flour and Almond flour
- Add Cardamom powder, crushed pistachio and baking powder
- Add saffron water
- Knead the mixture with hands to make a cookie dough
- Wrap the dough in a plastic wrap and refrigerate for 30 min
- Preheat the oven at 350 degrees Fahrenheit or 180 degrees Celsius.
- Divide the dough in to small cookies
- Add crushed pistachio on the top of each cookie and arrange them on a cookie sheet
- Bake for 15 min or till the bottom of cookies becomes golden in color
- Allow the cookies to cool down completely
- Enjoy with Tea or Coffee
Tips:
- Use measuring spoons and cups for exact measurement
- You may also use powdered almonds to replace almond flour
- Cooling down of cookies is important as they may break while they are hot
- Do not over bake the cookies
And It's Vegan Too! 