• Almonds - 200gm
  • Garlic - 2 cloves
  • salt as needed
  • Anise seeds
  • water


If you use whole almonds, soak it for 4 to 5 hours and remove the skin. you can also use blanched almonds.

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Grind the almonds into paste along with garlic cloves, little salt and water. The batter can be of the chutney consistency.

Adding garlic while making the paste is optional. But I feel it adds lovely aroma and taste.

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Line the cookie tray with parchment paper or baking sheet. Drop the ground almond paste on the cookie tray and spread it. Sprinkle anise seeds over the spreaded Almond paste.With the spatula or knife draw lines to make squares.

Bake it in the oven for 12mins in 150 degree. Or bake it until light brown. When you bake it for first time, check it now and then so that it do not get too dark. 

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You can make variations in this cookie. You can make it spicy by dusting it with pepper powder or chilly powder. Anise seeds can be replaced with anyother herb.

You can also make cookies of different shapes with cookie cutters.

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Allow the cookies to cool and carefully remove the crispy cookies from the sheet. These cookies have long shelflife and remains crispy for long days if stored in an airtight container.

If you want a sweet version of this cookie, you can add apple sauce or pear sauce or honey to the almond paste before spreading on the cookie sheet. These sweet cookies are not as crispy as the salty version but still tasty.

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