Kulfi is a traditional Indian frozen dessert. Today I visited Three Sisters Ice Cream in Providence, RI, where I tasted this treat for the first time. It was so unique–heavy on the cardamom, but very light–and so delicious that I went straight home to try and make the cookie version of it. I upped the spice a bit with some cayenne pepper. Here it is, worked just great on the first try!
A spicy cookie:
- 2 cups fine almond flour or finely ground almonds (I used a mixture of both, since I had them on-hand; the only difference is that the almonds in the flour are blanched)
- 1/3 cup maple syrup
- 2 large egg whites
- 1 1/2 tsp cinnamon
- 1/2-1 tsp shelled cardamom (quite strong–I would certainly not use more than 1 tsp)
- 1/4 tsp nutmeg
- 1/4 tsp cayenne pepper
- 1/3 cup unsalted, shelled pistachios
- A pinch of salt
Combine the spices and add them to the almond flour in a large bowl. In a ziploc bag, mash the pistachios until the pieces are a size you’d want to find in a cookie. Add the pistachios to the almond flour. Next, use a fork to whisk the egg whites and maple syrup together, and add this wet mixture to the dry one until everything is evenly incorporated.
Grease a cookie sheet (I used coconut oil), and lay out flat circles of dough, approximately 1 1/2″ in diameter and 1/2″ thick. Bake the cookies for 20-25 minutes at 325ºF. When the cookies are done, their bottoms should be light brown and their tops should spring back a bit when touched. They will remain chewy on the inside when cooled. This recipe makes about a dozen cookies.
These are the perfect not-too-sweet dessert. I imagine that they would go rather nicely with vanilla ice cream!