Almond-Pistachio Cardamom n' Saffron Cookies

After a short break with cookies, I am back again to the cookie business ;) And this time it's different from the previous cookies I have posted. I have made these Almond Pistachio Cardamon n' Saffron Cookies a couple of times now and this one is one of our favorite ever, especially with my DH. He always asks for more of these. I have been itching to post the recipe for long now.

Nuts have always been a part of our diet and our favorites too. We love them in any form, as is or in desserts or even as toppings. I always have a few almonds and pistachios slivered for ease.

Another method in which I like to use these nuts is in Indian Styled Almond Milk (Badam Milk), which is quite common at our place. Roasted almonds, pound to powder and flavored with warm scented cardamoms are kept in well sealed air tight containers to help us with long shelf life. Just mix with milk to serve a cup of homemade almond milk in minutes. Recipe? Here it goes... The thought makes me want to grab a cup of it right away!

Making your own Almond Flour at home:

And if you are looking for a simple recipe to make almond flour at home, this is how you can make your own...

Place 1/2 cup whole, un-blanched almonds in a dry mixer. Pulse just until a fine textured meal forms. Don't over-grind or you will land up with almond butter!

The recipe for cookie is quite simple. Here's what we need.

Almond-Pistachio Cardamom n' Saffron Cookies

INGREDIENTS

1/2 cup almond milk powder (You can use store-bought badam milk powder as well)
1/2 cup plain flour
1/2 tsp baking soda
1/2 cup oil/butter
Handful of chopped pistachios

DIRECTIONS

The recipe is as simple as just putting all the ingredients together in a bowl and bringing them together with oil/butter till they bind together. Refrigerate for a couple of minutes to handle the dough well. Knead and roll to a flat surface and cut to shapes with a cookie cutter. Place it on baking tray and bake for 10-15 mins till the cookies brown.

In case you do not have almond milk powder at hand, use 1/2 cup each of almond flour and 1/4 cup of fine sugar and add in the pistachios and saffron to it.

I made these cookies using oil instead of butter and they came out very well. Butter will make these richer in taste. Since the recipe does not call for any butter, it's healthier. Use butter for a richer taste. My homemade almond powder has sugar, so there's no added sugar in these. A store bought almond milk powder would also work great. I have made these with them as well and they too produce equally good results. These cookies are fairly simple and can be put together in less than 10 mins.