Eggless badam pista biscuits | Eggless Indian almond & pistachios cookies

These eggless badam pista biscuits, Hyderabad Karachi bakery style are delicious, crisp yet crumbly and melt in the mouth at the same time. 

Last year I had shared a recipe for fruit biscuits, Karachi bakery style. It was loved by all those who tried it and I did get some wonderful feedback. So I thought of sharing another variant of fruit biscuit- eggless badam pista biscuits. Badam is almonds  in Hindi and pista is well, the short form of pistachios 😀


These biscuits basically use the same principle as slice-and-bake cookies. Practically like an Indian version of shortbread cookies. Except for the fact that they are called ‘biscuits’ in India. In this recipe, we simply replace the candied fruit with chopped almonds and pistachios. As simple!

This dough is very versatile, swapping the mix-ins results in different types of cookies. Swap the almonds and pistachios with cashew nuts and pistachios and you have kaju (cashew nut) pista biscuits. Add a tablespoon or so of cumin seeds for jeera (cumin) biscuits. Get creative and add your own mix-ins!

Step by step instructions (p.s. The first 3 pics are from the fruit biscuit post for reference)

1.Sift the flour and custard powder in a sufficiently large mixing bowl.

2.Place butter in the bowl of your stand mixer ( you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat until light and creamy.

3.Add cardamom powder, rose essence, chopped almonds, and pistachios. Mix well.

4.Now switch to the lowest speed and add the flour in 3 parts incorporating the butter into the flour. Gently bring the dough together. Do not knead. If at all the dough is dry, sprinkle few teaspoons of milk at a time, do not add too much. I didn’t require any milk. The dough should be soft.

5.Shape the dough into a log and wrap in a cling film.  Refrigerate it for 3-4 hours or overnight.

6.Preheat the oven to 180 C /350 F.  Line a baking sheet with parchment paper. Remove the log from the refrigerator and cut slices about a quarter inch thick.

7.Lay the cookies on the sheet at least 2 inches apart as they expand when they bake. Sprinkle the remaining 1 to 2 tsp of chopped almonds and pistachios, press it in lightly.

8.Bake for 12-15 minutes. When the bottom of the cookies begins to brown, they are done. They will be soft in the middle but will firm upon cooling. Cool in the baking tray for five minutes and then transfer to the wire rack to cool completely.

The cookies are good for up to two weeks when stored in an airtight container.

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

Eggless badam pista biscuits | Eggless Indian almond & pistachios cookies

Prep Time: 3 hours, 20 minutes

Cook Time: 12 minutes

Total Time: 3 hours, 22 minutes

Yield: 24-25 cookies

Eggless badam pista biscuits | Eggless  Indian almond & pistachios cookies

Ingredients

  • 1 cup (144 grams) unbleached all purpose flour/maida (spooned and leveled)
  • 2 tbsp (16 grams) vanilla flavored custard powder/ Cornflour
  • 1/2 cup (113 grams) salted butter, softened (leave the butter on counter top, until soft)
  • 1/2 cup (70 grams) powdered sugar
  • 1/4 cup + 1 to 2 tsp chopped almonds
  • 1/4 cup + 1 to 2 tsp chopped pistachios
  • 1/4 tsp cardamom powder
  • 1/2 tsp rose essence

Instructions

  1. Sift the flour and custard powder in a sufficiently large mixing bowl.
  2. Place butter in the bowl of your stand mixer ( you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat till light and creamy.
  3. Add cardamom powder, rose essence, chopped almonds, and pistachios. Mix well.
  4. Now switch to the lowest speed and add the flour in 3 parts incorporating the butter into the flour. Gently bring the dough together. Do not knead. If at all the dough is dry, sprinkle few teaspoons of milk at a time, do not add too much. I didn't require any milk. The dough should be soft.
  5. Shape the dough into a log and wrap in a cling film. Refrigerate it for 3-4 hours or overnight.
  6. Preheat the oven to 180 C /350 F. Line a baking sheet with parchment paper. Remove the log from the refrigerator and cut slices about a quarter inch thick.
  7. Lay the cookies on the sheet at least 2 inches apart as they expand when they bake. Sprinkle the remaining 1 to 2 tsp of chopped almonds and pistachios, press it in lightly.
  8. Bake for 12-15 minutes. When the bottom of the cookies begins to brown, they are done. They will be soft in the middle, but will firm upon cooling. Cool in the baking tray for five minutes and then transfer to the wire rack to cool completely. The cookies stay good for two weeks when stored in an airtight container.
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Have a great week ahead!

Regards,

Freda

37 comments

  1. Sandhya says:

    Freda, What a treat these cookies are! I just wish that I could join you at that table with that cup/glass of tea and a few of those badam pista cookies 🙂
    Fabulous share!

  2. Laura says:

    These are gorgeous – I love the cardamom addition, too! Pinning for later! I’ll let you know how they turn out. But I can’t wait to make these beauties! Thanks!

  3. Loretta says:

    Oh my Freda, these biscuits look so professionally done. Love the addition of almonds and pistachios. And that custard powder? Remember using it when we were kids. Quite interesting that you added it to the flour.

  4. Gracy Machado says:

    Hi Freda, Gorgeous looking biscuits. Would u write out the measures in both cups and gms.
    To convert this into jeera biiscuits, besides cutting sugar and cardamon,rose essence, do i need to make any other changes. Tk u dear

    • Freda Dias says:

      Hi Gracy, thanks! I’ve updated the recipe in grams, have a look. Yes reduce sugar to 2 tbsp, sub custard powder for cornstarch or maida., and add about 1 tbsp cumin seeds.

  5. Greedyeats -Neha says:

    Oh my!! What a lovely presentation. Gorgeous those cookies look. I am gonna have to try these asap. Thanks for sharing them.

  6. Jayasri says:

    Beautiful clicks Freda !! Very tempting clicks! My kids love these and I make these with tutti fruti ones, I have a draft I remember now I haven’t posted it yet!! But my favourite is the spicy ones!

  7. Valencia says:

    Baked them today and family said they are just yummy for tastebuds and beautiful for eyes as if bought from market. Thanx for such a beautiful recipe.

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