Almond flour cookies have a richness that wheat flour cookies cannot achieve - the fat and protein in the almond create a tender, almost marzipan-like crumb that stays soft for days without any chemical softeners. Mamra almond flour is slightly more textured than blanched almond flour, which means these cookies have a gentle nuttiness and a slightly denser bite that makes them feel more like a proper Indian sweet than a diet biscuit. Almonds ground into flour retain all their protein, healthy fat, and vitamin E - making these cookies genuinely nourishing rather than just indulgent. For the traditional Indian preparation that celebrates mamra almonds in their most festive form, try the Badam Pak.
Ingredients
- 1½ cups Earthen Story Mamra Almonds, ground into flour (see Step 1) Shop ↗
- 2 tbsp Earthen Story Raw Forest Honey Shop ↗
- 1 tbsp Earthen Story A2 Gir Cow Bilona Ghee (melted) Shop ↗
- 1 egg
- ½ tsp cardamom powder
- ¼ tsp baking soda
- Pinch Himalayan pink salt
- Slivered mamra almonds - for topping, optional
Steps
- Grind the mamra almonds in a food processor or high-speed blender in short pulses until a fine flour forms - about 30 - 40 seconds. Stop before it turns into almond butter. Sift to remove any larger pieces.
- Preheat oven to 170°C. Line a baking tray with parchment paper.
- In a bowl, whisk together egg, honey, melted ghee, cardamom, baking soda, and salt until combined.
- Add ground almond flour and mix into a soft, slightly sticky dough. If the dough is too wet to handle, refrigerate for 15 minutes - it will firm up.
- Roll tablespoon-sized portions into balls and place on the lined tray, spacing them well apart. Flatten each gently with your palm or the back of a fork. Press a sliver of almond into the top of each if using.
- Bake for 11 - 13 minutes until the edges are golden and the tops are set. They will still feel soft - this is correct. They firm completely as they cool.
- Cool on the tray for 10 minutes before moving - they are fragile when hot. Store in an airtight container for up to 1 week.
Key Benefits
- Mamra almond flour for grain-free protein and fat Replacing maida with mamra badam flour increases the protein content of these cookies dramatically - from approximately 1 g per cookie to 3 - 4 g. Protein at snack time significantly improves satiety and reduces the subsequent meal intake - these cookies satisfy appetite rather than merely extending it.
- Raw honey baked at low temperature At 170°C for under 13 minutes, a significant portion of the live enzymes in raw forest honey survive the bake - lower and shorter than most cookie recipes specifically to preserve the honey's biological activity. Organic honey from traceable sources behaves very differently from commercial honey - its biological activity is real and worth preserving.
- Ghee for richness and fat-soluble vitamin delivery The small measure of A2 bilona desi ghee in these cookies carries fat-soluble vitamins E and K2 into the recipe. It also gives the cookies the buttery richness that their almond base demands.
Explore more recipes like this on our Recipes page, or read our ingredient guides and food knowledge articles in the Discover section.
