• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Code2Cook
  • Home
  • About Me
  • Recipes
  • Healthy
  • Instant Pot Recipe
  • Contact Us
    • Facebook
    • Pinterest
    • RSS
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • About Me
  • Contact Us
  • Recipes
  • Privacy Policy
  • Disclaimer
    • Email
    • Facebook
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Eggless Baking » Almond Cookies

    Almond Cookies

    Published: Jul 9, 2020 · Modified: Jul 21, 2020 by Bhawana ·

    3 shares
    • Share
    • Tweet

    I have lots of bookmark recipes which I collected from past one year :).

    These Almond Cookies are adopted from Simply Spicy's blog and again did few modifications & posting here. In the source recipe normal suger is used but I used brown suger and almond with skin. I must say it was a great experience for me :). I love cookies which contains almond :). I could not stop myself eating them again n again. They last only for two days :). My hubby too loved them so much. So far this was the best cookies we liked :). Cookies count will depend on the size.

    I could make 18 cookies with the below ingredients.

    Ingredients: 15-20 Cookies

    1 Cup all purpose flour/maida
    1 Cup almond coarsely powdered with/without the skin (ur choice)
    ½ Cup frozen/fresh coconut grated
    ½ Cup butter
    ½ Cup brown sugar
    Some almond for decoration

    Method: Preheat the oven at 300 F. Mix all the ingredients together in bowl. This will become like a dough. Now make small balls of the dough, pat it and place them on

    baking tray. Grease the tray before hand. There should be some space between the each cookies as they expand during baking.

    I always forget to do this and later my cookies comes out sticking to each other :)). Decorate each cookies with the almond by placing it in the middle of cookie. Bake for 20 minutes or untill you see bottom of the cookie turns golden in color. Remove from the oven and dont try to remove them from the tray. As they are very soft to touch immediately after coming out of oven let them cool a bit and then transfer them on the rack or newspaper :). And now cookies are ready to eat :).

     

    If you try this recipe then we would love to hear from you. Do share a picture with us on code2cook2017@gmail.com or tag me at @code2cook using hashtag #code2cook.

    Also if you liked this recipe, Do not forget to rate us at the end of the post. You can follow me on Facebook | Google+ | Instagram | Twitter | Pinterest for such easy recipes.

    « Indian Flatbreads | Round Up Of A To Z Indian Flatbread
    Peas Pulao (Matar Pulao) »
    3 shares
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Neeta

      November 06, 2017 at 8:51 pm

      can i use oil instead of butter?

      Reply
      • Priyakumar

        November 07, 2017 at 1:25 am

        Yes, you can use, now a days I replace half butter with olive oil. or any cooking oil.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, Bhawana Singh! Code2Cook is all about Vegetarian, Vegan, recipes which are tasty and easy to make. All recipes are given clear instructions with step by step photos.

    More about me →

    Trending

    • Spinach Chutney (Palak Chutney)
    • Tofu Palak | Tofu In Spinach Gravy
    • Instant Pot Palak Paneer Recipe
    • Sarson Ka Saag |Instant Pot, Pressure Cooker
    • Spinach Pesto With Walnut | Vegan | Gluten-Free | How To Make Spinach Pesto Without Parmesan Cheese
    • Lifafa Paratha Recipe | Palak Paneer Lifafa Paratha | How To Make Lifafa Paratha

    Search

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2020 Code2Cook. All rights reserved. Please see our Disclaimer