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Ingredients — For dough: 2 Cups – All-purpose flour (260 grams), 1/4 Cup – Melted Clarified butter (65 grams), 1/2 Cup – Water, 1/2 tsp – Salt ; For filling: 1 tbsp – Poppy seeds, 2 tbsp – Clarified butter, 10 – Almonds Whole, 15 – Cashew nuts whole, 10 – Pistachio whole, 1/2 – Cup – Desiccated coconut, 1/2 – Cup – Semolina, 15 – Raisins, 1/2 tsp – Cardamom powder, 3/4 cup – Powdered sugar, Salt to taste
https://www.youtube.com/watch?v=auIN3m5ifgI








If you’ve read a few of my other recipes, you know I’m lactose sensitive. Of course, it doesn’t stop me from baking with milk and butter most of the time. However, there are times where I just don’t feel like dealing with the consequences. That’s where this next recipe fits right in. Almond butter cookies. Simple, sweet, salty, and chewy. Yum. These cookies contain six ingredients, are flourless and gluten free. 

