Ingredients
Scale
- cup (96 g) all purpose flour
- 3 tbsp (20 g) almond flour
- 4 tbsp (30 g) cornstarch
- 1/4 tsp salt
- 1/4 cup (52 g) granulated sugar
- 1/2 tbsp orange zest
- 1/2 cup (113 g) unsalted butter, room temperature
- 1/4 tsp freshly ground cardamom
- 1/2 cup tutti frutti (mixed colors)
- 1/2 cup Demerara sugar or sparkling sugar (optional)
Instructions
- In a medium bowl, whisk together all-purpose flour, almond flour, cornstarch, and salt.
- In a separate bowl, add sugar and orange zest. Use your fingers to rub the orange zest into the sugar until the sugar is pale orange. Cream the butter and sugar together until light and fluffy. Add in dry ingredients and mix until just incorporated. Fold in tutti frutti.
- Wrap the cookie dough in plasti wrap and roll until the dough is a log that is 2 inches wide. Freeze for 1 hour.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Spread the demerara sugar or sparkling sugar onto a baking sheet. Take the cookie dough log and roll the sides into the sugar so that it’s completely coated.
- Slice the cookie dough into 1/2 inch thick slices using a sharp knife. Place the sliced cookies onto the baking sheet 2 inches apart. Bake for 10-12 minutes or until the edges just start to brown. Cool for 5 minutes and then transfer to a rack to cool completely. Store in an airtight container for up to 2 weeks.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Dessert
- Cuisine: Indian
