Eggless Badam Pistachio Biscuits are a classic Indian bakery-style treat known for their rich, nutty flavor and melt-in-the-mouth texture. Made without eggs, these cookies are perfect for vegetarians or anyone who prefers egg-free baking. They are inspired by the famous Karachi/Hyderabad bakery biscuits, offering a delicate balance of buttery crispness and the aromatic flavors of almonds, pistachios, cardamom, and rose essence.
✨ What Makes These Biscuits Special?
- Eggless: Perfect for vegetarians and egg-free diets.
- Crispy & Buttery: A texture similar to shortbread — crisp on the outside, crumbly inside.
- Loaded With Nuts: Packed with finely chopped almonds and pistachios.
- Lightly Flavored: Cardamom and a touch of rose essence give the biscuits a warm, aromatic sweetness.
- Slice-and-Bake: The dough is shaped into a log, chilled, and then sliced—zero mess and very beginner-friendly.
🥣 Ingredients
- 1 cup all-purpose flour (about 144 g)
- 2 tablespoons vanilla custard powder (or cornflour)
- ½ cup salted butter, softened (about 113 g)
- ½ cup powdered sugar (70 g), sifted
- ¼ cup + 1–2 teaspoons chopped almonds
- ¼ cup + 1–2 teaspoons chopped pistachios
- ¼ teaspoon cardamom powder
- ¼ to ½ teaspoon rose essence
- 1–2 teaspoons milk (only if the dough feels dry)
🧈 How to Make Eggless Badam Pistachio Biscuits
1. Prepare the dry mixture
Sift the all-purpose flour and custard powder together in a bowl. This ensures a light, even texture.
2. Cream the butter and sugar
In a separate bowl, beat the softened butter with powdered sugar until pale, smooth, and creamy.
This step is essential for the classic airy and crisp biscuit texture.
3. Add flavorings and nuts
Mix in the cardamom powder and rose essence.
Add the chopped almonds and pistachios, stirring until evenly distributed throughout the butter mixture.
4. Form the dough
Gradually add the flour mixture to the butter mixture.
Do not knead the dough — simply bring it together gently.
If it feels crumbly, add milk one teaspoon at a time until the dough forms a soft, cohesive mass.
5. Shape and chill
Roll the dough into a tight log, about 1.5–2 inches in diameter.
Wrap the log in cling film and refrigerate for 3–4 hours, or overnight.
Chilling helps the biscuits keep their shape while baking.
6. Slice and bake
- Preheat oven to 180°C (350°F).
- Slice the chilled dough into discs about ¼ inch (0.6 cm) thick.
- Place on a lined baking tray with space between each biscuit.
- Gently press extra chopped nuts on top of each slice for decoration.
- Bake for 12–15 minutes, or until the edges begin to turn golden.
7. Cool and store
Let the biscuits cool on the tray for 5 minutes, then transfer them to a wire rack to crisp up fully.
Once cooled, store in an airtight container for up to two weeks.
💡 Tips & Variations
- Use powdered sugar only for best texture. Grinding regular sugar at home also works.
- If you prefer softer biscuits, reduce baking time slightly.
- Add a pinch of saffron for a richer, festive version.
- Replace nuts with cashews for a delicious kaju-pista biscuit variation.
- Skip rose essence and add a tiny splash of vanilla for a different flavor profile.
🎉 Final Notes
These Eggless Badam Pistachio Biscuits are everything an Indian bakery cookie should be — buttery, aromatic, crispy, and full of delicate nutty flavor. The recipe is simple, requires no special equipment, and is perfect for celebrations, gifting, or everyday snacking.