Bhutanese Almond Cookies

Ingredients

While the original Greek Amygdalotá uses rosewater and honey, the Bhutanese adaptation of Almond Cookies incorporates local flavors such as cardamom and saffron. The use of these spices adds a unique twist to the recipe, infusing the cookies with the aromatic essence of Bhutanese cuisine. We alse have the original recipe for Amygdalotá, so you can check it out.

• 2 cups (240g) ground almonds 2 cups (240g) ground almonds
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 1/4 teaspoon baking powder 1/4 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 14g, 10g
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, combine the ground almonds, sugar, cardamom, saffron, baking powder, and salt.
3. 3.
   In a separate bowl, whisk together the eggs and vanilla extract. Add the melted butter and mix well.
4. 4.
   Gradually add the egg mixture to the dry ingredients, stirring until well combined.
5. 5.
   Gradually add the flour, mixing until the dough comes together.
6. 6.
   Roll the dough into small balls and place them on the prepared baking sheet, spacing them apart.
7. 7.
   Flatten each ball slightly with the back of a fork.
8. 8.
   Bake for 12-15 minutes, or until the cookies are golden brown around the edges.
9. 9.
   Remove from the oven and let the cookies cool on a wire rack before serving.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for this recipe, as they provide the desired texture and flavor to the cookies.

Tips & Tricks

• For a more pronounced saffron flavor, soak the saffron threads in a tablespoon of warm milk for 10 minutes before adding them to the dough.
• If you prefer a sweeter taste, you can increase the amount of sugar slightly.
• These cookies can be stored in an airtight container for up to a week.

Serving advice

Serve these Bhutanese Almond Cookies with a hot cup of Bhutanese tea for a delightful afternoon treat. They also make a great addition to a dessert platter or as a sweet ending to a Bhutanese-inspired meal.

Presentation advice

Arrange the Bhutanese Almond Cookies on a decorative plate or in a traditional Bhutanese bowl. Dust them with a sprinkle of powdered sugar for an elegant touch.