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.
Disclaimer:
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
yields:
30-34 cookies
ingredients
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.
29 Responses
I love all the flavors in these cookies!! So amazing!
Original! These cookies must be very fragrant and really delicious.
Cheers,
Rosa
These look delicious. I love the idea of turmeric in a cookie both for color and flavor. My friends who eat gluten-free will love these. Thank you…and let's hope those dreaded "sports-days" are a thing of the past, eh? Have a great weekend!
I've been trying to get more turmeric into my diet, I have all the ingredients already so I can't wait to make these this weekend…..I'm Paleo so these fit in perfect. Thank you for such a yummy recipe.
Samantha
Yummy!
I'd actually consider running if there were cookies involved. {Tasty cookies, that is.} My current running philosophy is: only when chased.
When I was in college I would reward myself with a cookie (or five!) after going for a run. Talk about defeating the purpose. 😉 At any rate, I do believe I'd run laps for a batch of these lovely darlings! It's wonderful that you added a touch of childhood to the recipe, and the name is spot-on.
What a great story, run to eat a cookie, and a not so great of one, no wonder you were not impressed. These cookies look very impressive.
Isn't it a wonder how we all survived grade school? These cookies would have made that run worth it, though. They are so creative!
These cookies look amazing and I cannot wait to make them!! I follow a paleo diet. Do you think it would be alright if I substituted the sugar in these for coconut sugar or honey? If so, which substitution would you recommend?
I don't see why not Lindsey, I think coconut sugar would work fine, the taste might be slightly different. Honey is a liquid so I am not sure if the cookies will bake properly. However, I have not tested either coconut sugar or honey in this recipe. Good luck and I hope you like them!
Perfection as always Nik. The description of fat, round and fragrant cookies is so very cute too. I've no doubt they taste so very good!
i love the exotic flavors here.. i kinda like your running game 😛
yum!! I could dunk these in coffee for the whole indian experience (I'm not a tea drinker unfortunately). I LOVE cardamom added to cakes and cookies, but fennel? thats new but I can see how it works.
I try and include turmeric in all my cooking but desserts never thought to, love this Nik!
Thank you so much, Kelli!
Thanks, Rosa!
Haha, those days are done! I hope you and your friends like the cookies, turmeric is such a fun spice to work with and has so many potential uses.
Hi Samantha, I'm so happy you like these cookies. Enjoy them.
Thank you
Haha! Awesome.
Thanks Valerie! It's weird that I enjoy running a lot more now than before.
Thank you , Cheri! It's all about the incentive.
Thank you, Alice!
Haha, thanks Dixya. The running game sucked.
Yay, you should try it out, it is delicious.
Thanks Archana, I am glad you like the flavors here. Hope you make the cookies soon.
Is it possible to make these cookies without the egg?
Hi Amrita, I haven’t tried it without eggs but you could perhaps use an egg substitute such as flaxseed meal mixed in water. Again, I haven’t tested this recipe without an egg but you will need some sort of binding agent in it.