Cashew and cardamom biscuits


  1. All purpose flour – 2 cups
  2. Salt – a pinch
  3. Butter – 200 grams; softened
  4. Powdered sugar – 1 cup
  5. Egg – 1 number, large; separated
  6. Powdered cardamom– 1/2 heaping tsp.
  7. Cashew halves – as needed
  8. Cashews (chopped) – as needed


  1. Sift together the flour and salt.
  2. Beat together the butter & powdered sugar with an electric mixer for 7-10 minutes or till creamy and fluffy.
  3. Beat in the egg yolk and the cardamom powder.
  4. Fold in the sifted flour mixture to get a smooth, sticky dough.
  5. Transfer the mixture to a tray lined with 2 layers of butter paper and level the top with a spoon. It should be 1/4-1/2″ thick. Apply beaten egg white on top with a pastry brush. Place the cashew halves. Apply egg wash again. Sprinkle chopped cashews on top.
  6. Bake in a 180 C preheated oven for 25 minutes. Take out from the oven and mark shape with a sharp knife. Bake again at 180 C for 15 minutes or till crisp and golden brown in colour.
  7. Separate the biscuits from each other when they are still warm because they harden on cooling.
This entry was posted in Baking, Cookies, Lakshmi Nair recipes. Bookmark the permalink.

2 Responses to Cashew and cardamom biscuits

  1. Betsy says:

    1 cup = 340 gm ?

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