These orange blossom honey almond cookies are decadent, soft and chewy cookies enriched with orange blossom water and ground almonds. Tea time will never be the same again.
I’m not a big fan of summer. I say this because my summer is spent in Bombay, where temperatures go over 42 degrees C during daytime. This wouldn’t have been much of an issue but to add to it, the air is also intensely humid. So, the next time you want to know where I might possibly be for the rest of May, I’ll be cooped up in my room with air conditioning on full blast, savouring these orange blossom and honey almond cookies.
Every time I think of having a cup of tea now, I dream of these cookies. These cookies, made fragrant with orange blossom water and sweetened with honey are unique in a number of different ways! For starters, the cookie has an intense caramel flavour profile. Now, I know you’re thinking that there’s probably a salted caramel element in these cookies but I guarantee you, there isn’t. It’s the gram flour or besan atta (in India) when combined with the honey that brings out rich salted caramel notes!
Another thing to note about these orange blossom honey almond cookies is the fact that they are not the kind of cookies that will spread thin like a chocolate chip cookie. They retain the shape so I’d suggest not leaving it as a ball of dough as that is exactly the shape it’ll keep if you did that. Instead, what I like to do is make it into a thumbprint cookie and fill the hollow with some flaked almonds that get all nice and toasty once baked.
If you’d like, you could also use a fork to press down the dough. However, bear in mind that doing this may flatten the cookie a bit more than what a thumbprint cookie would do. This will alter your bake time as a flatter cookie dough will take less time. In that case, perhaps bake the cookies for 8 minutes instead of 10 and keep an eye out for the sides of the cookies turning brown. If they still seem pretty pale, leave them for an extra minute.
As I stated earlier, these cookies are soft, chewy and thick. However, if you want a crisper cookie, you could easily do that by simply baking them for a longer time in the oven. This will brown your cookie a fair bit because of the presence of honey in them. They may look like they’ve burnt. A visual reference for you would be a bourbon biscuit! It will go a shade of dark brown however, they will not develop a burnt taste and in fact, will only heighten the caramel notes in the cookie with the addition of turning them crisp. To achieve this, you would have to bake the cookies for about 12 – 13 minutes.
You see, these cookies are so versatile, you can alter them the way you want and in a way that suits your taste preferences. So, when are you making these orange blossom honey almond cookies?
- 120 grams all purpose powder
- 105 grams gram flour (besan)
- 1/2 teaspoon baking soda
- 150 grams salted butter
- 50 grams caster sugar
- 2 tablespoons honey
- 1 teaspoon orange blossom water
- 75 grams ground almonds
- 1/4th teaspoon cardamom powder
- Preheat oven to 160 C / 325 F
- Sift all your dry ingredients together. This includes the all purpose flour, gram flour and baking soda. Set aside.
- In the bowl of a stand mixer, add your softened salted butter. With the paddle attachment, beat it on medium speed until smooth.
- Add the sugar and honey and mix until slightly pale, about 3 minutes.
- Add the orange blossom water and cardamom powder and mix well.
- Add the ground almonds and mix.
- Add the sifted dry ingredients and mix until it comes together. Do not over mix.
- Measure out approximately 25 grams - 26 grams of dough, and use your thumb / index finger to slightly make an indentation in the center.
- Place in a cookie sheet, with about 1 inch distance. These cookies won't spread too much.
- In the indentations created, add some flaked almonds and bake in the oven for about 8 - 10 minutes or until sides turn slightly golden brown.
- Take them out of the oven and leave them to cool completely.