Dryfruit Cardamom Cookies


After that spicy coriander bread, today is for the sweet and simple cardamom cookies. I am not much of a sweet bake person. I love baking breads (too obvious, huh?) and other savory dishes but not so much of cookies or cakes. But surprisingly my cookies are reasonably popular whenever I bake them. I guess I should credit the recipe more and less my skills in that regard. Today’s cookies are adapted from Priya’s blogΒ who is an amazing cook and baker and her recipes are fabulous.

Why I like this dish?

These cardamom cookies are very easy and quick to make. They are eggless and have the richness of almonds and cashews. They make for a popular evening snack with tea or a quite bite for travel or a lovely gift to family and friends. Trust me, I have become more popular since I have baked and gifted these cardamom cookies.

For more cookie recipes, check out Rose scented hazelnut cookies, Chia seed cookies and Sugared Sables


Recipe adapted from here

Makes 16-18 medium sized cookies


130 gms Whole wheat flour

115 gms Sugar

10 Almonds

10 Cashewnuts

1/2 tsp Cardamom powder

1/4 tsp Salt

110 gms Butter, softened

1-2 tbsp Milk


  • Preheat the oven to 175C
  • Coarsely powder the almonds and cashews with a rolling pin / mortar & pestle
  • Add the flour, sugar, cardamon powder, salt, almonds and cashews to a bowl and mix well
  • Add the butter and mix well to form a soft dough
  • If the dough is too dry, add milk at 1 tsp at a time till the dough comes together
  • Divide the dough into 16-18 pieces and roll each of them to a ball
  • Place them on a greased baking tray and press them slightly to flatten
  • Bake for 16-18 minutes or till the cookies are light brown
  • Let it cool on the tray for 10 minutes
  • Store in an airtight container
  • Enjoy!



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