Kulche Badami (Afghan Almond cookies)2013-07-04
- Yield : 2 dozen cookies
- Prep Time : 20m
- Cook Time : 20m
- Ready In : 40m
Kulche Badami are one of the most well known Afghan cookies. They are easily identified because of their cracked surface. They tend to be a bit crunchy on the outside but chewy inside. Most of the time they’re made with almonds, but can be made with walnuts, peanuts, really any kind of nut.
- 2 ½ cups almond meal
- ¾ cup all-purpose white flour
- 1 tsp ground cardamom
- 4 egg whites
- ¼ tsp cream of tartar
- 2 cups powdered sugar
- Whole almonds for garnish
Preheat oven to 350 F degrees.
In a bowl, mix together the almond meal, flour, and cardamom. Stir well.
In a mixing bowl, beat egg wgites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the powdered sugar and continue to beat until stiff peaks form.
With a spatula, flod the flour mixture into the egg mixture. Do not over mix.
From small balls with your hands, about 1" in diameter. Coat the balls with powdered sugar and place onto a cookie sheet or plate.
Arrange cookies on baking sheet and gently press an almond into the top of each. Do not flatten the cookies, they will naturally shape.
Bake until the cookies just begin to brown around the edges, 15 to 20 minutes. Less cooking time will result in a chewier cookie.
Remove and cool.
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