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!
Almond flour and finely ground almonds
Spices, ready to go
Pistachios in the bag, awaiting their doom…
Egg whites and maple syrup
Mix the wet into the dry
Cookies ready to enter the oven!
Fresh out of the oven.
Kulfi Cookies on PhD Kitchen
Thrice the ginger, thrice as nice! Hefty thanks are in order to my friend Sam and his mom for this exceptional recipe. These cookies are a perfect fall treat, especially with a cup of chai tea or apple cider!
Spread and sugar in the bowl
Cream the spread and sugar
Add the eggs and molasses
Dry ingredients, ready to go
Give it a stir
Combine the wet and dry ingredients
Finely chop your candied ginger
Mmm, fresh ginger!
Combine the last two gingers with the batter
Assemble your gingered sugar!
Roll the dough into 1″ balls and coat them in the gingered sugar
After a quick trip in the oven, they’re all ready!
Thanks to my friend Jess for this great recipe, which she’s altered from one she read on NPR. These cookies are always a big hit, with gluten-free and gluten-friendly eaters alike!
Beat your egg whites until you get soft peaks when you pull a whisk or spoon out of them.
Mix everything together!
Coat the cookies in powdered sugar and lay them on a baking sheet covered in parchment paper.
Out of the oven!
…more powdered sugar!
Gluten-Free Almond Cookies