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. For jeera biscuits the dough recipe is the same, just skip the cornflour, add the same amount of flour, reduce the sugar to 1/4 cup. Shape the dough in the form of a disc, chill for 15 minutes, roll it and use cutters to cut out the dough.
Table of Contents
STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS BADAM PISTA BISCUITS
(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.
HOW TO MAKE EGGLESS BADAM PISTA BISCUITS?
Eggless Badam Pista Biscuits | Eggless Indian Almond & Pistachios Cookies
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup / 144 grams 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 the countertop, 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
- 1/4 to 1/2 tsp rose essence
Instructions
- Sift the flour and custard powder in a sufficiently large mixing bowl.
- 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.
- Add cardamom powder, rose essence, chopped almonds, and pistachios. Mix well.
- 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.
- Shape the dough into a log and wrap in a cling film. Refrigerate it for 3-4 hours or overnight.
- 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.
- 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.
- 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.
PIN IT FOR LATER
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Have a great week ahead!
Regards,
Freda
Deepti says
Hi
Can I use normal cane sugar instead of icing sugar ?
Freda Dias says
If you have normal cane sugar, powder it in the grinder. Then measure out the required amount of powdered sugar for the recipe.
Neelam Agarwal says
Freda, which sugar you used, icing or normal one.
Freda Dias says
Icing sugar, Neelam
Amita says
Hi…can we use ghee instead of butter?
Freda Dias says
Yes you can use the same amount of ghee.
Aaruhi says
Hi Freda, can we use whole wheat flour instead of all purpose flour.
Freda Dias says
Yes you can:)
theyellowdaal says
Gorgeous looking cookies😊
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.
Padmajha Sureshbabu says
Such beautiful clicks! The biscuits looks gorgeous!!
Freda Dias says
Thanks, Padmajha 🙂
Sumith says
Brilliant post absolutely drooling on this!!
Freda Dias says
Thanks, Sumith 🙂
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!
Freda Dias says
Thanks, Jayasri 🙂
jayashreetrao says
Lovely cookies and like your clicks Freda
Jagruti says
These cookies are treat for my eyes and really want to grab a couple right now 🙂 these are drool worthy!
Freda Dias says
Thanks, Jagruti 🙂
Ritu Tangri says
Biscuits look just perfect ….Wanna grab some for my tea 🙂
Freda Dias says
Thanks, Ritu 🙂
skd says
Delicious looking biscuits Freda. Thanks for sharing👍🏻
Ana
Freda Dias says
Thanks, Ana 🙂
Seema Doraiswamy Sriram says
drooling over your pics…
Freda Dias says
Thanks 🙂
Lathiya says
These looks absolute gorgeous… amazing clicks dear…and pics are droolsome
Freda Dias says
Thanks, Lathiya:)
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.
Freda Dias says
Thank, Neha! Glad you liked them 🙂
Nivedita Thadani says
Hi Freda, Just delicious. Hyderabad style biscuits. Must try. Thank you for detailed photos. Will bake it soon. And of course lovely and lively clicks.
Freda Dias says
Welcome, Nivedita! Hope you like them 🙂
Ruchisvegkitchen says
Freda cookies looks amazing. So tempting. Wish I can grab few… Love it
Freda Dias says
Thanks, Ruchi 🙂
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.
Ansiya says
Wooow supr… Mouth watering cookies…
I have a doubt…Can we use whole wheat instead of all purpose flour?
Bhargavi Bhat says
I used whole wheat flour for all the biscuits I tried. Everything came out nicely
.
Freda Dias says
That’s great, Bhargavi 😊
Vidya Narayan says
These cookies look gorgeous. I am a total sucker for nut based cookies and it works so well with a cup of coffee. Gosh, love the images totally!
Freda Dias says
Thanks so much, Vidya 🙂
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.
Freda Dias says
Thanks a lot, Loretta 🙂 It does give the cookies a nice crumbly texture 🙂
Neethu says
Yummm
Freda Dias says
Thanks 🙂
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!
Freda Dias says
Thanks, Laura 🙂
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!
Freda Dias says
Thanks so much, Sandhya 🙂
Shefali says
Awesome! The recipe is so simple and easy to follow. I tried it and had a wonderful experience, loved the rose and custard powder flavor.
Freda Dias says
That’s great, Shefali! Thanks for sharing your feedback 😊
Bhargavi Bhat says
Freda, tried your Pista, Jeera and Coconut cookies recipes. They have come out perfectly. This has now become my go to recipes for biscuits. Thanks a lot for sharing them.
Freda Dias says
Thanks for sharing your feedback, Bhargavi! I’m glad you loved it 😊