Almond cookies [Dough #1] (Nan-e badami) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 387) by Najmieh Batmanglij

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute slivered pistachios for sliced almonds. See recipe for variations.

  • sherrib on October 11, 2014

    I used my Vitamix blender instead of my food processor to make the almond flour. I either over processed the almonds or did some other thing wrong because I ended up with a runny batter than yielded flat and very sticky cookies (they stuck together horribly when stacked.) The flavor, though, was very very good.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.