Mughlai-inspired Almond Cookies

Ingredients

While the original Weesper moppen are typically made with butter and flavored with lemon zest, this Mughlai-inspired version replaces the butter with ghee and incorporates cardamom and rose water for an Indian twist. The addition of almond slices on top adds a decorative touch and enhances the almond flavor. We alse have the original recipe for Weesper moppen, so you can check it out.

• 200g (1 ¾ cups) ground almonds 200g (1 ¾ cups) ground almonds
• 100g (½ cup) granulated sugar 100g (½ cup) granulated sugar
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 tablespoon rose water 1 tablespoon rose water
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 egg, lightly beaten 1 egg, lightly beaten
• Almond slices, for garnish Almond slices, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 9g, 1g
• Carbohydrates (total, sugars): 8g, 6g
• Protein: 3g
• Fiber: 1g
• Salt: 0.01g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a mixing bowl, combine the ground almonds, sugar, and ground cardamom.
3. 3.
   Add the rose water and ghee to the dry ingredients. Mix well until the mixture resembles coarse crumbs.
4. 4.
   Gradually add the beaten egg and mix until the dough comes together.
5. 5.
   Shape the dough into small balls, approximately 2cm (1 inch) in diameter, and place them on the prepared baking sheet.
6. 6.
   Gently press an almond slice onto the top of each cookie.
7. 7.
   Bake for 12-15 minutes, or until the cookies are golden brown.
8. 8.
   Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for this recipe, as they provide the desired texture and flavor. If you can't find ground almonds, you can grind whole almonds in a food processor until finely ground.

Tips & Tricks

• For a more pronounced almond flavor, toast the ground almonds in a dry skillet over medium heat for a few minutes before using them in the recipe.
• If you prefer a sweeter taste, you can increase the amount of sugar slightly.
• Experiment with different spices such as cinnamon or nutmeg to add your own twist to these cookies.
• Store the cookies in an airtight container to maintain their freshness and crispness.
• Serve these cookies alongside a cup of fragrant Mughlai tea for a truly authentic experience.

Serving advice

Serve these Mughlai-inspired almond cookies as a delightful accompaniment to a cup of tea or as a sweet treat after a Mughlai meal. They can also be served as part of a dessert platter alongside other Indian sweets.

Presentation advice

Arrange the almond cookies on a decorative platter, garnished with rose petals or pistachios, to enhance their visual appeal. Serve them on traditional Mughlai-style serving dishes for an authentic touch.