Looking for an easy cookie recipe that impresses every time? These Eggless Ghee Almond Fingers/ Ghee Almond Cookies are crispy, buttery, and loaded with almond flavor — just like the ones you get at your favorite bakery. You only need a handful of ingredients, and they’re ready in minutes. Perfect for Christmas, gifting, tea-time, or any snack craving!
What I love most is how unbelievably simple they are. A little ghee, a sprinkle of sugar and vanilla, a quick roll in almonds — and suddenly you have a treat that looks like it came straight out of a bakery window! No complicated techniques. Just quick mixing, shaping, and into the oven they go.
Whether you’re baking gift boxes for Christmas, filling the cookie plate for Santa, or simply warming up a chilly evening with a glass of milk — these biscuits bring a cozy joy that belongs in every home kitchen. And honestly… you don’t even need a reason. Some evenings just deserve a cookie — a really good cookie.
Easy to make. Melt-in-the-mouth delicious.
Perfect for Christmas or any evening you want to make a little sweeter. ✨🍪🥛
A Bite of History – Ghee Almond Cookies
Biscuits have been part of our culinary traditions for centuries. The word biscuit originally comes from the Latin “bis coctus” — meaning “twice baked.” Sailors and travelers relied on them during long journeys because they stayed fresh for months. When baking traditions spread to India through European influence, our local flavors took over — butter was replaced with ghee, and warm spices like cardamom became the signature aroma of Indian bakeries.
Almonds, loved for their richness and health, were often added as a luxury topping during festivals and celebrations. Over time, the humble biscuit transformed into a festive cookie — especially during winter holidays and cozy tea times.
Today, bakery-style ghee biscuits are enjoyed in almost every Indian household — crisp, fragrant, and made for sharing. These Ghee Almond Fingers are a tiny piece of that history — blending old techniques, Indian flavors, and a little Christmas magic in every crunchy bite.
Jump to RecipeIngredient Roles in Eggless Ghee Almond Cookies and Substitutes
| Ingredient | What It Does | Substitutes |
|---|---|---|
| Ghee | Gives rich flavor, lovely bakery smell, and crumbly texture | Butter (flavor changes), Coconut oil (vegan – softer texture) |
| Powdered Sugar | Makes biscuits light, crisp, and not grainy | Brown sugar (chewier), White sugar ground at home |
| All-purpose Flour (Maida) | Gives structure and crunch | 50% Wheat flour (denser), Almond flour (softer + gluten-free but shape spreads) |
| Cardamom Powder | Adds warm Indian bakery aroma | Cinnamon, nutmeg, vanilla extract (different flavor profile) |
| Vanilla Syrup | Adds sweetness + strong aroma + moisture | Vanilla extract + 1 tsp milk, Maple syrup (flavor different) |
| Milk | Helps bring the dough together | Water (less richness), Cream (more richness), Plant milk |
| Almonds | Crunchy outer layer + nutty flavor | Cashews, Pistachios, Sesame seeds, Chocolate chips |
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Ghee Almond Cookies, How to make Ghee Badam Fingers
5
servings10
minutes12
minutesCrispy, buttery eggless ghee almond fingers with a festive cardamom-vanilla aroma — bakery-style cookies that are easy to make for Christmas or any cozy evening with milk.
Ingredients
1 cup, 1 All-purpose flour (maida)
½ cup, ½ Ghee (semi-solid, room temperature)
¼ to ⅓ cup, ¼ to ⅓ Powdered sugar (you can use up to 1/2 cup if you like more sweeter cookies)
1 to 2 teaspoon, 1 to 2 Vanilla syrup
1–4 teaspoons, 1–4 Milk (only if needed to form dough)
3–4 tablespoon, 3–4 Finely chopped almonds for rolling the cookies
¼ teaspoon, ¼ Cardamom powder (optional)
Directions to make Ghee Badam Fingers
- Cream the mixture
Add ghee and powdered sugar to a mixing bowl.
Beat using a whisk or electric beater until it becomes smooth, pale, and creamy.
Mix in cardamom powder (optional) and vanilla syrup. Beat again to combine well. - Add dry ingredients
Add the flour gradually and mix until the dough looks like crumbs.
Add 1 teaspoon milk at a time only if needed.
Bring the mixture together into a soft dough (not sticky). - Roll the dough
Place the dough between two baking/parchment sheets.
Roll it out gently into a thick circle (½–¾ cm thickness). - Almond topping
Sprinkle chopped almonds evenly on top.
Roll lightly again to press the almonds into the dough. Cut the rolled dough into long strips like bakery cookie sticks. Place the cut pieces on a baking tray. - Bake
Preheat oven to 160–170°C (320–340°F).
Bake for 12–16 minutes or until edges turn light golden. - Cool and Serve
Let them cool on a rack — they become crisp while cooling.
Serve with milk, coffee, or chai and enjoy! 😋
Notes
- 1 cup = 250 ml
Print
Directions to make Ghee Almond Cookies with step by step images
- Cream the mixture
Preheat oven at 160–170°C (320–340°F). Add ghee and powdered sugar to a mixing bowl.
Beat using a whisk or electric beater until it becomes smooth, pale, and creamy.
Mix in cardamom powder (optional) and vanilla syrup. Beat again to combine well.
- Add dry ingredients
Add the flour gradually and mix until the dough looks like crumbs.
Add 1 teaspoon milk at a time only if needed.
Bring the mixture together into a soft dough (not sticky). - Roll the dough
Place the dough between two baking/parchment sheets.
Roll it out gently into a thick circle (½–¾ cm thickness). Sprinkle chopped almonds evenly on top.
Roll lightly again to press the almonds into the dough. - Cut, Bake and Cool
Cut the rolled dough into long strips like bakery cookie sticks and place them on a baking tray. Bake in a preheated oven at 160–170°C (320–340°F) for 12–16 minutes, or until the edges turn light golden. Let the cookies cool completely on a rack — they will turn perfectly crisp as they cool. Serve with milk, coffee, or chai and enjoy!
Pro Tips to make tasty and perfect Ghee Badam Fingers
- Cream well → Whisk ghee + sugar until pale and fluffy for best texture.
- Don’t add too much milk → Dough should be soft, not sticky, for crisp cookies.
- Roll evenly → This ensures all cookies bake at the same time.
- Chill 10 minutes (optional) → Helps cookies hold perfect finger shape while baking.
- Watch color → Remove when edges turn light golden — they crisp more as they cool.
- Use fresh cardamom → Crush pods fresh for stronger aroma.
- Low sugar tip → Since you used less sugar, cardamom + vanilla keep flavor balanced!
Serving Suggestions
- Serve warm with a glass of milk — perfect for cozy evenings
- Pair with chai or coffee for a tea-time treat
- Dip one end in melted chocolate + sprinkle almonds for a festive twist ✨
FAQs – Eggless Ghee Badam Cookies
A: Cream ghee and sugar well, roll dough evenly, and bake until edges are light golden. Cooling makes them perfectly crisp.
A: Yes! These biscuits do not need any leavening. Ghee and sugar creaming gives enough lightness.
A: Use ¼ cup sugar like in this recipe. Almonds add natural sweetness and crunch, so you won’t miss the sugar!
A: You can use pistachios, cashews, sesame seeds, or even chocolate chips for a nut-free version.
A: Once cooled completely, store in an airtight tin. They stay fresh for up to a week.
A: Yes, replace half the flour with wheat flour. Texture becomes slightly softer and more wholesome.
Cookies/ Biscuits Recipes
Soft and spiced eggless pumpkin mascarpone cookies made with pumpkin butter and a mix of all-purpose and whole wheat flour — cozy, fall-perfect treats with a creamy twist.
Eggless brookies combine the best of both worlds — a chewy cookie top with a fudgy brownie base. With a shiny crinkle crust and gooey center, these bars are the perfect indulgence for chocolate lovers.
These classic Southern-style breakfast biscuits are buttery, fluffy, and irresistibly golden — made from scratch in just 30 minutes. Perfect for pairing with jam, gravy, or eggs, this no-fuss recipe brings old-fashioned comfort straight to your table.
Easy Thengai Biscuit recipe made with egg white, grated coconut, maida, cardamom, and tutti frutti. Chewy, soft-centered coconut cookies just like the ones from Indian tea shops and college canteens.
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