Nothing nuttier and more fragrant than these Almond Sugee Cookies! These Almond Sugee Cookies are a very well-received bake this season and I got to share the recipe here. Not only are these easy to make, the ingredients are easy to find as well and they are easily customisable.

If you do not know what Ghee is, it is a South Asian Clarified Butter. I recommend you to find out more from my video here! Through this link, I also shared how you can make fragrant and crunchy Ghee Cookies with less than 5 ingredients.

Here, Ghee adds a lightly nutty and rich aroma to these Almond Sugee Cookies. Additionally and as the traditional sugee cookies, grounded almond and semolina flour are used here. The combination of these ingredients give a really crunchy cookie that is pleasantly melt in your mouth on the inside.

Furthermore, there are many ways you can substitute it depending on your preference. For example, you can make the typical ghee cookies as per my link above. Additionally, you can consider substituting for other nuts such as cashew and walnut. Finally and if you do not have grounded almond, feel free to omit it altogether and replace it with semolina flour.

I hope my description and the easyness of this recipe motivates you to make these delicious Almond Sugee Cookies. If not, I hope my video guide helps you too.

Without further ado, the recipe!

Almond Sugee Cookies Recipe
by Javier Tan January-15-2024

These Almond Sugee Cookies are fragrant, crunchy on the outside and melt in your mouth on the inside. They are worth the bake, and so easy!

Ingredients

  • 1/2 Cup or 110g Ghee at room temp (Butter is possible too, but hits differently!)
  • 2/3 Cup or 70g of Powdered / Icing Sugar, Sifted if needed
  • 1 Tsp or 5ml of Vanilla Essence
  • 1 and 1/3 Cup or 160g of Plain Flour, Sifted if needed
  • 1/3 Cup + 2 Tsps or 40g of Semolina Flour
  • 1/3 Cup or 30g of Grounded Almond
  • 2 Tsps or 10g of Cornstarch, Sifted if needed

Instructions

  1. Cream together the ghee and powdered sugar for about 2 minutes until well-incorporated and lighter in yellow.
  2. Whisk in the vanilla essence, and a pinch of salt if preferred to.
  3. Then, fold in the plain flour, semolina flour, grounded almond and cornstarch. Do consider sifting your dry ingredients (apart from semolina, which you can break apart using a spoon as they are bigger in size) if they’re clumpy.
  4. Before assembling the cookies, pre-heat your oven to 160C and line your baking trays with parchment paper.
  5. Next, shape your cookies into the desired shape and size (they do not spread a lot). I portion them into 12g – 14g (approx 2 tsps) and rolled them into balls.
  6. Line your baking tray with the cookies and bake for 14 – 18 mins or until golden brown at the edges.
  7. Serve and enjoy!

Details

  • Prep time: 10
  • Cook time: 20
  • Total time: 30
  • Yield: Approx 25 – 30 Almond Sugee Cookies, portion can be doubled easily

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Store in airtight container for up to 2 – 3 weeks, you can add drying agents to better maintain its crunchiness. You could probably store them beyond 2 weeks but my cookies always finish fast!
  3. Feel free to ask if you need help!

Enjoy!
– Bakeomaniac, Javier Tan