Sweet Punch: Whole Wheat Eggless Almond Cookies

I never baked with whole wheat flour and whenever I came across a bake with wheat flour, always wondered how it tastes. I was meaning to bake something with it and this month’s sweet punch bake was a perfect recipe. This month, Ria chose whole wheat eggless almond cookies from Manjula’s Kitchen. I followed the recipe exactly as given with less sugar. The first time I baked it, I baked it for 17 minutes and bottom of the cookies got a little burnt. The taste was pretty good. I finished all the cookies all by myself! I thought of posting the same pictures but could not get myself to do it. So I baked them again today for 14 minutes 40 seconds and they turned out perfect.

 Whole wheat eggless almond cookies

Source: Manjula’s Kitchen
Total Time: 25 – 30 minutes
Preparation: 10 – 15 minutes
Baking Time: 15 minutes
Yields: 21

Ingredients

  • 1 cup Whole Wheat Flour (I used Atta)
  • ½ cup sugar 1/3 cup Sugar
  • ¼ tsp. Salt
  • ¼ – 1/3 cup Sliced Almonds (I used 1/3 cup)
  • ½ tsp.  Green Cardamom Seed coarsely powder (ilaichi)
  • ½ cup or 8 tbsp. or 4 oz. Unsalted Butter brought to room temperature (I left it on the counter top for an hour to bring it room temperature. I also microwaved it for 15 seconds)
  • About 2 tbsp of Milk or as needed  (I needed only 1 tbsp. milk)

Preparation:

  • Preheat the over to 360F
  • In a bowl mix together flour, salt, sugar, cardamon powder and sliced almonds.
  • Add the butter to the flour and mix it all together to make a dough. Also add milk to make a soft dough.
    whole wheat eggless almond cookie dough
  • Divide the dough into small round balls, just like peda. I got 21 balls.
  • Place them on an ungreased baking sheet and flatten them a little.
    Whole wheat eggless almond cookies to bake
  • Bake them in a preheated oven for for less than 15 minutes or until light golden brown.  Do remember that cookies continue to bake even after removing them from the oven.
    whole wheat eggless almond cookies
  • Let them cool for 3-5 minutes on the sheet itself, than transfer to a cooling rack and let them cool completely.
  • Store in an air tight container.

This day that year: Beetroot Raita in 2011
This month that year: The recipes I posted this month in 2009 and in 2010

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