I usually have an aversion to almond cookies because the almond extract used is either too strong or cheap. There can be a terrible aftertaste halfway through the cookie. I found this Indian style eggless recipe at Cook with Manali one night and decided to give it a try.
It was a very easy cookie to make. I did not have cardamom powder on hand so I made my own using equal parts ground nutmeg and cinnamon. For the almond extract, I used The Fresh Market’s brand. It has a nice delicate, toasty flavor. You can use sliced or whole almonds on the cookies. I sliced almonds in half so I could cut them to fit in the center to form a heart.
You can use any cookie cutter for these but I like using a cookie/biscuit stamper. You get a nice size, flat cookie that melts in your mouth. My stamper of choice is from the UK company, Mason Cash. Check out their website for a nice selection of baking tools you can find here in the states.
Visit Cook with Manali for this great recipe and more ideas on how to decorate them with almonds.