MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Almond Cardamom Cookies
Categories: Cookies, Indian
Yield: 18 Cookies

1/2 c Ghee; softened but not
-melted -OR-
1/2 c Unsalted butter; softened
10 tb Powdered / confectioner's
-sugar
3/4 c Almond meal
1/2 c Fine chickpea flour (besan)
2 tb Semolina (sooji)
1/4 ts Green cardamom powder
1/8 ts Salt

In a bowl, sift the almond meal, besan & semolina. Combine cardamom
powder & salt with the sifted flour mix. Set aside.

In another medium bowl, tip in the softened ghee and powdered sugar
and using a spatula, combine them until creamy.

Mix sifted flour in parts to the ghee mix & combine gently to form a
soft dough. The dough will be slightly sticky & loose. Wrap the dough
in a cling film and refrigerate for 15 to 20 minutes or until firm.

Line your cookie sheet with parchment paper.

Take out the refrigerated dough and knead it 3 to 4 times.

Pinch equal portions of the dough. Roll each portion between your
palms into a smooth ball with no cracks. Line the balls on the
parchment paper with atleast 2" space between them. Press an almond
at the centre of each ball. Refrigerate again for 15 minutes.

Meanwhile, preheat oven to 300°F.

Bake on the middle rack for 18 to 22 minutes keeping a close eye,
these cookies should remain white. Once you see the bottoms turning
light brown, remove from oven and let cool 5 minutes on sheet.
Transfer to a cooling rack to cool completely.

Store in an air tight container at room temperature for up to 3 weeks.

Notes:

Do not use granulated sugar in this recipe.

Almond meal can be made at home by fine-crushing dry whole almonds in
food processor.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
almond-cardamom-cookies.txt>

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