almond biscuits recipe | Indian almond butter biscuits | badam biscuit | almond cookies |
by Tarla Dalal
Added to 177 cookbooks
This recipe has been viewed 93985 times
almond biscuits recipe | Indian almond butter biscuits | badam biscuit | almond cookies | with 25 amazing steps.
almond biscuits recipe | Indian almond butter biscuits | badam biscuit | almond cookies are a packful of surprising flavour for your tiny tots. Learn how to make badam biscuit.
To make almond biscuits, combine the plain flour and almond slivers in a deep bowl and mix well. Keep aside. Cream the butter, powdered sugar and vanilla essence in a deep bowl and mix well using a spatula. Add the plain flour-almonds mixture and mix well using a spatula. Add the milk gradually and knead gently into a semi-stiff dough without using any water. Cover the dough with a lid and keep aside to refrigerate for 15 minutes. Roll the dough into a 200 mm. X 200 mm. (8" x 8") rectangle. Cut the rolled dough into 50 mm. X 50 mm. (2” x 2”) equal square pieces. Arrange the square pieces on a baking tray at equal intervals and bake in a pre-heated oven at 180°C (360°F) for 25 minutes. Allow it to cool completely. Store it in an air-tight container and use as required.
These buttery cookies surprise you with crunchy bits of almond in every bite! With both powdered almonds and sliced almonds in it, this Almond Biscuit has a melt-in-the-mouth texture as well as an intermittent crunch, which makes Indian almond butter biscuits really extraordinary.
Despite the amazing taste and texture, these badam biscuits are surprisingly easy and quick to make, so you can go ahead and try it out right away.
Follow the few tips mentioned in this recipe and voila you will have the best almond cookies on your table. These biscuits can be packed in kids’ tiffin boxes for small breaks or you can serve them with a cup of tea. Also have a go at other exciting almond recipes like Almond Rocks and Almond Til Chikki.
Tips for almond biscuits. 1. The plain flour has to be free of lumps. Sieve it if necessary. 2. The butter has to be soft, so remember to remove it from the refrigerator at least half an hour in advance. Soft butter is necessary so it mixes well with the sugar. 3. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 4. Do not miss out on refrigerating the dough. It helps to make the dough stiff which helps in easy rolling. 5. Prefer to use a thick rolling pin so it is easy to put uniform pressure and roll uniform as well. 6. Cooling the biscuits is necessary before serving to let them get their melt in mouth texture and before storing to prevent them from turning soggy.
Enjoy almond biscuits recipe | Indian almond butter biscuits | badam biscuit | almond cookies | with step by step photos.
For almond biscuits- To make almond biscuits, combine the plain flour and almond slivers in a deep bowl and mix well. Keep aside.
- Cream the butter, powdered sugar and vanilla essence in a deep bowl and mix well using a spatula.
- Add the plain flour-almonds mixture and mix well using a spatula.
- Add the milk gradually and knead gently into a semi-stiff dough without using any water.
- Cover the dough with a lid and keep aside to refrigerate for 15 minutes.
- Roll the dough into a 200 mm. X 200 mm. (8" x 8") rectangle.
- Cut the rolled dough into 50 mm. X 50 mm. (2” x 2”) equal square pieces.
- Arrange the square pieces on a baking tray at equal intervals and bake in a pre-heated oven at 180°c (360°f) for 25 minutes.
- Allow it to cool completely.
- Store the almond biscuits in an air-tight container and use as required.
Almond Biscuits, Badam Biscuits recipe with step by step photos
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If you like almond biscuits, also try other biscuit recipes like
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Almond biscuits are made of 1/2 cup coarsely powdered almonds (badam), 1/4 cup almond (badam) slivers, 1 1/2 cups plain flour (maida), 5 tbsp soft butter, 1/2 cup powdered sugar, 1/4 tsp vanilla essence and 1/4 cup milk
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The plain flour has to be free of lumps. Sieve it if necessary.
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The butter has to be soft, so remember to remove it from the refrigerator at least half an hour in advance. Soft butter is necessary so it mixes well with the sugar.
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If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use.
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Do not miss out on refrigerating the dough. It helps to make the dough stiff which helps in easy rolling.
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Prefer to use a thick rolling pin so it is easy to put uniform pressure and roll uniform as well.
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Cooling the biscuits is necessary before serving to let them get their melt in mouth texture and before storing to prevent them from turning soggy.
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Purchase whole almonds and chop or slice them before each use for the freshest flavor.
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Look for almonds that are uniform in color and not limp or shriveled.
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In addition, smell the almonds. They should smell sweet and nutty; if their odour is sharp or bitter, they are rancid.
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Another way to check for rancidity is to slice the almond in half and look for a solid white texture throughout. If it is yellowish or has a honeycomb texture, it is way past its prime and should be discarded.
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The skin of the almond is edible, but sometimes bitter. Taste first, if it's not too bitter, don't bother removing it as it will add flavor to the recipe.
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If purchasing almonds in bulk bins make sure that the store has a quick turnover of inventory and that the bulk containers are sealed well in order to ensure maximum freshness.
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If purchasing in sealed packets, check the manufacturing and expiry date before buying.
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Maida is available in various pack sizes from various brands. Choose the pack size that suits your needs.
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Buy well-packed flour, pure white in colour, and smooth and powdery in texture.
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The plain flour should be uniform in colour.
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Avoid pale yellow-coloured flour.
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It should also be free of worms and debris.
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Also make sure that there is no evidence of moisture or lumps formation.
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Flour is sometimes labelled as pre-sifted. This means that the flour was sifted before packaging but it compacts during shipping and handling and therefore is no longer sifted by the time you get it home. So, always sift again before use.
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For the almond biscuits recipe | Indian almond butter biscuits | badam biscuit | almond cookies, add 1 1/2 cups plain flour (maida) in a deep bowl and mix well. The plain flour has to be free of lumps. Sieve it if necessary.
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Add 1/4 cup almond (badam) slivers. To make almond slivers, place a almond on a chopping board and slice with a sharp knife lengthwise into several sticks. Keeping fingers well out of the way!
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Keep aside.
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For the dough of almond biscuits recipe | Indian almond butter biscuits | badam biscuit | almond cookies, add 5 tbsp soft butter in a deep bowl. The butter has to be soft, so remember to remove it from the refrigerator at least half an hour in advance. Soft butter is necessary so it mixes well with the sugar.
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Add 1/2 cup powdered sugar. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use.
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Add 1/4 tsp vanilla essence.
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Mix well using a spatula. Use of a spatula is best for better mixing of the ingredients.
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Add the plain flour-almond mixture to it.
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Mix well using a spatula once again.
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Then add 1/4 cup milk gradually to it. We say add it gradually as the quantity of milk usually depend on the quanlity of the flour.
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Knead gently into a semi-stiff dough without using water.
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Cover the dough with a lid and keep aside to refrigerate for 15 minutes.
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For the almond biscuits recipe | Indian almond butter biscuits | badam biscuit | almond cookies, roll the dough into a 200 mm. X 200 mm. (8" x 8") rectangle. You can roll it on a smooth platform or a big board. Prefer to use a thick rolling pin so it is easy to put uniform pressure and roll uniform as well.
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Cut the rolled dough into 50 mm. X 50 mm. (2” x 2”) equal square pieces using a sharp knife.
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Arrange the square pieces on a baking tray at equal intervals and bake in a pre-heated oven at 180°C (360°F) for 25 minutes. Keep some distance in between each biscuit.
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Allow it to cool completely. Cooling is necessary before serving to let them get their melt in mouth texture and before storing to prevent them from turning soggy.
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Store almond biscuits recipe | Indian almond butter biscuits | badam biscuit | almond cookies in an air-tight container and serve as required.
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Q. Isn’t greasing the baking tray necessary?
A. No, greasing the baking tray is not necessary as it has a lot of butter in it.
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Q. Is there a substitute to powdered sugar?
A. Powdered sugar is used so it mixes well with butter. Table sugar might dissolve and mix well. But if you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use.
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Q. My biscuits burnt though I baked it for the mentioned time and at the given temperature. What went wrong?
A. Always keep the baking tray in the middle shelf of the oven. You might have probably kept it in the upper shelf. Also the baking time may vary from oven to oven. So it is wise to always check the biscuits 5 minutes before the said baking time.
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Q. My dough turned out to be very soft. What was my mistake?
A. Always add the liquid (milk in this recipe) gradually to the dough. This is because the quantity of the milk always depends on the quality of the flour.
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Q. Why do we need to refrigerate the dough?
A. Refrigerating the dough is necessary as it helps to make the dough stiff which helps in easy rolling.
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Nutrient values (Abbrv) per biscuit
| Energy | 108 cal |
| Protein | 2.3 g |
| Carbohydrates | 12 g |
| Fiber | 0.7 g |
| Fat | 5.8 g |
| Cholesterol | 7.9 mg |
| Sodium | 26.2 mg |
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