Almond Jaggery Biscuits

“Are you taking almonds and raisins daily?” that’s a much-asked question when I talk to my mom. According to her including nuts in your diet is a sure-shot way to stay healthy. As nuts are a good source of fats, proteins, fibre, minerals and vitamins. Of all the nuts, almonds, cashews and raisins are the most easily available.

Almond flour is trending these days. Everyone is using it in their bakes as including almond flour is a good way to reduce carbohydrates and increase fibre and proteins in wheat flour-based bakes.

Almond flour can be easily made at home by blanching the almonds. Remove the skin once they cool down. Dry them and grind to a fine powder. Sift the powder and your homemade almond flour is ready. Now it can be used to make bread, biscuits and cakes. Addition of almond flour makes your baked goods lighter and fluffier.

This recipe is another take on the basic whole wheat biscuits. If you haven’t tried that recipe yet, you can find it here

Another high point of these tasty biscuits is the addition of jaggery instead of sugar. If the jaggery you are using has large globules make sure you grind it once.

Almond Jaggery Biscuits

Another take on whole wheat biscuits

5 from 1 vote

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Prep Time 45 mins

Cook Time 15 mins

Servings 45 biscuits

Ingredients

  

• 150 g or 1.25 cup Whole - wheat flour
• 60 g or 1/2 cup Almond flour
• 100 g or 3/4 cup Jaggery
• 60 g or 1/4 cup Clarified butter or Ghee
• 1/2 tsp Baking powder
• 1/2 tsp Cardamom powder
• 2-3 tbsp Milk

Instructions

 

• Cream ghee and jaggery with a hand whisk. The mixture will turn white and fluffy in 4-5 minutes.
• In another bowl, take wheat flour, almond flour, cardamom powder and baking powder. Mix it with a spatula.
• Add flour mixture to ghee and jaggery mixture.
• Make a dough using milk.
• Wrap the dough in the cling film and keep it in the refrigerator for half an hour. This makes the biscuits dough easy to handle.
• Preheat the oven at 150 C for 10 minutes.
• Divide the biscuits dough into three parts. Roll each part into a thick chapati of thickness 1/4 inch.
• Cut biscuits with a cookie cutter. I have used a smaller cutter so I made a lot of small-sized biscuits. You can use a bigger cookie cutter or make biscuits with hand.
• Bake them for 12-15 minutes at 150 C. Be careful as jaggery burns fast.
• Cool them on a wire rack and store in an airtight container.

Notes

Adjust jaggery according to your taste. You can increase or decrease the amount.

You can replace cardamom powder with vanilla essence.

Baking time may vary depending on the temperature settings of the oven.