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Hadgi Badah (Iraqi Cardamom Cookies) #EattheWorld


Welcome to our February 2020 post for our Eat the World project, being spearheaded by Evelyne of CulturEatz. Here's her challenge. This is definitely one of my favorite monthly projects.


For this second 2020 installment, Evelyne just wrote: "We are traveling to land full of mystery and intensity this month with Iraq!" What fun! Here's the line-up...


Hadgi Badah
Iraqi Cardamom Cookies

If you follow my blog with any regularity, you'll know that I have a little obsession with anything cardamom. In sweets, I used it in my Lemon Cardamom Nisser CookiesCardamom Chrysanthemum Bread, and Cardamom Panna Cotta with Amarena Cherries...just to name a few. In savories, it's a constant in any dish with lamb! 

Ingredients makes approximately 2 dozen cookies

Do you have a polarizing event in your cupboard? For our household, it's definitely rose water. Two of us love it, one is tolerant, and one...let's just say we had this conversation recently.

J: I kinda relate to that boyfriend who threw your rosewater custard out the window. That stuff is potent.

C: What!??

J: And it's too late for you...we're already married. You can't break up with me for my pedestrian tastebuds.

C: No, but I can start putting rosewater in everything!

Okay, I'm not really going to do that. But, it was amusing to threaten.


  • 2 C flour
  • 1 t ground cardamom
  • 1⁄2 t salt
  • 1⁄4 t baking powder
  • 1 C organic granulated sugar
  • 4 large eggs
  • 2 C ground blanched almonds
  • rose water (optional) or orange blossom water (optional)
  • pistachios and dried currents for garnish
  • Also needed: baking sheets, parchment paper

Procedure

Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.

Sift together the flour, cardamom, and baking powder.

Beat the sugar and eggs together until lightened and fluffy. Fold in the flour mixture, until well-combined. Then add in the ground almonds.

Pinch off a small piece of dough, about 2 t, and roll them to form 1" balls. Place on a prepared baking sheet. And, if using, dab your thumb or finger with rosewater before flattening the ball slightly. Place a pistachio or a few currants on top.

Place in the oven and bake until lightly browned, approximately 11 to 12 minutes. Let cool for a few minutes on the baking sheet, then transfer to a wire rack and cool completely.

Comments

  1. These look like the perfect little bites!

    ReplyDelete
  2. I love both rose water and orange blossom water and I would definitely add a teaspoon of each in my version of these delicious looking cookies

    ReplyDelete
  3. I do love rosewater, too, and add it to many dishes. Luckily my family tolerates it. These cookies look absolutely delicious!

    ReplyDelete

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