My earliest memory of cookies are not fond ones. I blame it all on my kindergarten “Sports Day” (aka worst time of the school year) where we’d have to run across the field and pick up a cookie off a bench, eat it and then run back to the other bench and eat another one, the vicious cycle would continue a couple of times, I can’t remember for how long but I think it was long enough! It was something I dreaded (I was a very lazy kid) and worst of all the cookies were not at all tasty. Now, come to think about it, I don’t think it made that much sense, run and eat a cookie, No, No, No! Thankfully, I don’t run across any fields for cookies but I will definitely run to the kitchen to whip some up.
My grandmother would get a dozen or more cookies that were lightly spiced and flavored with fennel and cardamom. They were fat, round and fragrant with the aromatic spices that were blended into the dough. This is my take on those cookies she had happily pick up from her baker.
I take great pride in my heritage and love infusing the flavors of Indian cuisine in everyday cooking. These cookies are extra special because they also bring back wonderful memories with my late grandmother from whom I have watched and learned to cook from. I made these cookies with Bob’s Red Mill almond meal/flour and then added some turmeric for color and a whole buncha seeds for flavor and spice. These cookies are deliciously crisp and thin, flavored with fennel, flax and poppy seeds and colored with turmeric. But there’s also a delicate hint of black pepper for that extra amazing little kick.
I had a really hard time trying to come up with a name for these almond cookies. The turmeric kept hinting at “Golden cookies” but I kept debating with myself, I finally settled for something a little less glamorous but hopefully does it justice. Either way, I hope you love the cookies as much as I do!
I used Bob’s Red Mill Almond flour in these cookies and the cookies turned out perfect. The flour has fine grains making it easy to work with. The folks at Bob’s Red Mill are sponsoring a giveaway for one lucky winner, all you need to do is go to the Rafflecopter widget and follow the instructions.
You can win a bag of their delicious Almond meal flour and a $20 gift card to their store. So go ahead enter and best of luck!!!
This contest will run from April 4th through April 12, 2014.
I did not receive any financial compensation from Bob’s Red Mill for this post and all opinions are my own unless stated otherwise.
turmeric spice-seed almond cookies
1 1/2 cups (5 1/8 ounces) almond flour (Bob’s Red Mill)
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon turmeric powder
1/4 teaspoon kosher sea salt
1 cup (7 5/8 ounces) sugar
2 teaspoons fennel seeds
2 teaspoons flax seeds
2 teaspoon poppy seeds
1/4 teaspoon green cardamom seeds, freshly ground
1/4 teaspoon black pepper, freshly ground
1 large egg
1. In a large mixing bowl, mix all the ingredients from the almond flour to the black pepper with a whisk until all the ingredients are evenly mixed.
2. Whisk the egg lightly in a small bowl. Fold the egg into the dry ingredients and stir with a wooden spoon or spatula until completely combined. Bring the dough together into a ball, cover with cling film and refrigerate for at least 30 minutes before baking.
3. Place a wire rack in the middle of the oven and preheat to 350F.
4. Line a baking sheet with parchment paper and take a generous teaspoon of the dough, mould it into a small ball with the palms of your hand and place it on the baking sheet. Bake 9 cookie dough balls at a time and space them around 2 inches apart from each other, for approximately 10 minutes or until the edges begin to brown. The cookies will rise during baking and eventually flatten. Once baked, allow the cookies to rest for 5 minutes on the baking sheet and then transfer to a wire rack to cool completely. Store in an airtight container.