Iraqi Cardamom Cookies (Hadgi Badah)

Iraqi Cardamom Cookies (Hadgi Badah) Recipe - Authentic Taste of Iraq

Region / culture: Iraq | Preparation time: 20 minutes | Cooking time: 12 minutes | Servings: 72 cookies

Introduction

Iraqi Cardamom Cookies, also known as Hadgi Badah, are a traditional Middle Eastern treat that are perfect for any occasion. These cookies are flavored with aromatic cardamom and ground almonds, giving them a unique and delicious taste.

History

The recipe for Iraqi Cardamom Cookies has been passed down through generations in Iraqi households. These cookies are often made during special occasions such as holidays and celebrations. They are a beloved treat that brings families together.

Ingredients

2 cups all-purpose flour
1 tsp ground cardamom
0.5 tsp salt
0.25 tsp baking powder
1.33 cups sugar
4 large eggs
2 cups ground blanched almonds, about 10 oz (283 g)
rose water, optional
6 dozen whole almonds, approximately

How to prepare

Preheat the oven to 350°F (177°C). Grease several large baking sheets.
Sift together the flour, cardamom, salt, and baking powder.
Beat the sugar and eggs until light and creamy.
Stir in the flour mixture, then add the ground almonds.
Form the dough into 1 inch balls, moistening your hands with rose water, if desired.
Place the dough balls on the prepared baking sheets and flatten them slightly.
Press a whole almond into the center of each cookie.
Bake until lightly browned, about 12 minutes.
Transfer the cookies to a wire rack and let them cool.
Store the cookies in an airtight container at room temperature.
Makes about 72 cookies.

Variations

Add a sprinkle of powdered sugar on top of the cookies for a sweeter touch.
Substitute ground pistachios for the almonds for a different flavor profile.

Cooking Tips & Tricks

Make sure to sift the dry ingredients together to ensure a smooth and even texture in the cookies.

- Be sure to flatten the dough balls slightly before baking to ensure even cooking.

- If you prefer a stronger rose water flavor, you can add a few drops to the dough mixture.

Serving Suggestions

Enjoy Iraqi Cardamom Cookies with a cup of hot tea or coffee for a delightful snack.

Cooking Techniques

Be sure to flatten the dough balls slightly before baking to ensure even cooking.

- Use rose water to moisten your hands when forming the dough balls for a subtle floral flavor.

Ingredient Substitutions

You can use ground pistachios or walnuts instead of almonds for a different flavor.

- If you don't have rose water, you can omit it from the recipe.

Make Ahead Tips

You can prepare the dough for Iraqi Cardamom Cookies ahead of time and store it in the refrigerator for up to 2 days before baking.

Presentation Ideas

Arrange the cookies on a decorative platter and garnish with a sprinkle of ground cardamom for a beautiful presentation.

Pairing Recommendations

Enjoy Iraqi Cardamom Cookies with a glass of sweet tea or Arabic coffee for a traditional Middle Eastern treat.

Storage and Reheating Instructions

Store Iraqi Cardamom Cookies in an airtight container at room temperature for up to a week. To reheat, place the cookies in a preheated oven at 350°F (177°C) for a few minutes until warm.

Nutrition Information

Calories per serving

Each serving of Iraqi Cardamom Cookies contains approximately 80 calories.

Carbohydrates

Each serving of Iraqi Cardamom Cookies contains approximately 10 grams of carbohydrates.

Fats

Each serving of Iraqi Cardamom Cookies contains approximately 5 grams of fats.

Proteins

Each serving of Iraqi Cardamom Cookies contains approximately 2 grams of proteins.

Vitamins and minerals

Iraqi Cardamom Cookies are a good source of vitamin E and magnesium due to the almonds used in the recipe.

Alergens

Iraqi Cardamom Cookies contain almonds and eggs, which may be allergens for some individuals.

Summary

Iraqi Cardamom Cookies are a delicious treat that is relatively low in calories and provides a good source of healthy fats and proteins.

Summary

Iraqi Cardamom Cookies are a delightful Middle Eastern treat that is perfect for any occasion. With their aromatic cardamom flavor and crunchy almond topping, these cookies are sure to be a hit with your family and friends. Enjoy them with a cup of tea or coffee for a truly special treat.

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a warm summer day, and I was visiting my friend Fatima in her cozy little kitchen. As soon as I walked in, the scent of cardamom and cinnamon filled the air, and I knew she was baking something special.

Fatima greeted me with a warm smile and a hug, then handed me a cup of tea and a plate of Iraqi Cardamom Cookies, or Hadgi Badah, as she called them. The cookies were delicate and fragrant, with a hint of sweetness and a warm, spicy flavor that lingered on my tongue.

I took a bite and closed my eyes, savoring the taste. "These are amazing, Fatima," I exclaimed. "I've never had anything like them before."

Fatima smiled proudly. "They are a family recipe, passed down through generations," she explained. "My grandmother taught me how to make them when I was a young girl, and now I am passing the tradition on to my children."

I was intrigued. "Would you mind sharing the recipe with me?" I asked eagerly.

Fatima hesitated for a moment, then nodded. "Of course, my dear friend. I would be honored to share this recipe with you."

And so, Fatima taught me how to make Iraqi Cardamom Cookies. She showed me how to grind the cardamom seeds to release their flavor, how to mix the dough just right so it was soft and pliable, and how to shape the cookies into delicate little rounds.

As I worked, Fatima shared stories of her childhood in Iraq, of baking with her grandmother in their tiny kitchen, of the smells and sounds of the bustling market where they would buy spices and ingredients. I listened intently, soaking in every word, every memory.

When the cookies were finally baked and cooled, Fatima and I sat down to enjoy them with another cup of tea. The cookies were just as delicious as the ones she had made, and I felt a sense of pride knowing that I had made them myself.

From that day on, Iraqi Cardamom Cookies became a staple in my own kitchen. I made them for family gatherings, for holidays, for special occasions. Each time I baked them, I felt a connection to Fatima, to her grandmother, to the generations of women who had passed this recipe down through the years.

And as I shared the cookies with my own grandchildren, I knew that I was passing on more than just a recipe. I was passing on a piece of my heritage, a piece of my heart.

So now, whenever I make Iraqi Cardamom Cookies, I think of Fatima and her warm kitchen, of her stories and her traditions. And I am grateful for the gift she gave me that day, the gift of a new recipe and a new friend.