Best 4 Cardamom Biscuits Recipes

CARDAMOM BISCUITS (NAN KHATAI)

Steps:

• Split the cardamom pods and remove the seeds. Pound the seeds to a powder in a pestle and mortar with 1 tsp of the sugar.
• Beat the butter until soft, then gradually add the remaining icing sugar and the ground cardamom. Continue beating until light and creamy, about 10 mins.
• Sieve the flour and gram flour into a bowl and whisk in the semolina and a pinch of salt. Stir into the butter and sugar in two increments. Gently bring everything together into a soft dough.
• Roll the dough into small, marble-sized balls with your hands and arrange, spaced out, on baking trays lined with baking parchment.
• Slightly flatten the top of each ball and press a whole almond or some chopped pistachios in the middle of each one. Chill for 20 mins.
• Heat the oven to 160C/140C fan/gas 3. Bake the biscuits for about 20 mins or until golden. Leave to cool before storing in an airtight tin.

CARDAMOM BISCUITS

Steps:

• Rub the butter and flour together until it forms small breadcrumbs. Then add the caster sugar and ground cardamom. Beat the egg in a separate bowl and add 2 tablespoons of it to the dry ingredients (you can keep the rest of the egg for another recipe)
• Mix the ingredients together until they form a soft dough. Then wrap in cling film and chill in the fridge for around 30 mins.
• Once the dough has chilled roll out on a floured surface so that it is around half a cm thick and cut into rounds using a biscuit cutter. Place the biscuits on to a greased baking sheet (it should make around 12 biscuits) and bake at 180c for 10-15mins.
• Allow the biscuits to cool. I decided to ice mine using golden icing sugar and a little water. I waited until the biscuits were cold and then spread the icing on to them using a pastry brush to get a thin layer of glazed icing.

CARDAMOM ALMOND BISCOTTI

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking soda, salt and cardamom; add to the creamed mixture alternately with sour cream. Fold in almonds. , Divide dough into fourths; shape each portion into a ball. On two greased baking sheets, roll each ball into a 15-in. log (two logs per pan). Bake at 350° for 30 minutes or until lightly browned and firm to the touch. , Transfer to a cutting board; cut at a 45° angle with a sharp knife into 1/2-in. slices. Place cut side down on greased baking sheets. Bake for 5-6 minutes on each side or until lightly browned. Remove to wire racks to cool. Store in airtight containers.

CARDAMOM COOKIES

Steps:

• Preheat oven to 350°. Cream butter, 1-1/2 cups confectioners' sugar, cardamom and salt until light and fluffy. Beat in extract. Gradually beat in flour. Stir in walnuts., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until edges are golden, 15-17 minutes. , While warm, roll cookies in remaining confectioners' sugar. Cool on wire racks.