Hadgi Badah ( Iraqi Cardamom Cookies) and The Weekly Menu #EattheWorld

For the final Eat the World challenge of the year it was suggested that we secretly be assigned another member of our group and then make a dish that they had previously shared with us while Eating the World.

I was very excited to get assigned my dear friend Camilla's blog, Culinary Adventures with Camilla.  Cam is such an amazing cook and she specializes in foods that are from different cultures and lands.  She prides herself on having an adventurous palate and is pleased to have developed that trait in her children.

Check out all the wonderful recipe exchanges as we celebrate the Holidays. Everybody picked a fellow Eat the World member in secret and was asked to make a recipe from any past ETW posts. Share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

• Pandemonium Noshery: Ottolenghi’s Burnt Eggplant Salad 
• Evelyne at Cultureatz: Gromperekichelcher: Potato Fritters from Luxembourg 
• Sneha’s Recipe: Baytinjan 
• A Day in the Life on the Farm: Hadgi Badah iraqi cardamom cookies 
• Culinary Adventures with Cam: Iraqi Lamb Stew 

I chose a recipe that Cam shared with us last February when we visited Iraq.  Camilla shared these amazing Hadgi Badah, Iraqi cookies flavored with cardamom and orange blossom water.  When I read the post, I earmarked the recipe to make and then never got around to it.

Check out all the wonderful recipe exchanges as we celebrate the Holidays. Everybody picked a fellow Eat the World member in secret and was asked to make a recipe from any past ETW posts. Share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

• Pandemonium Noshery: Ottolenghi’s Burnt Eggplant Salad 
• Evelyne at Cultureatz: Gromperekichelcher: Potato Fritters from Luxembourg 
• Sneha’s Recipe: Baytinjan 
• A Day in the Life on the Farm: Hadgi Badah iraqi cardamom cookies 
• Culinary Adventures with Cam: Iraqi Lamb Stew 

Since we are smack dab in the middle of Christmas Cookie season, I jumped at the chance to make them for this Eat the World challenge.  

These cookies were a perfect addition to our cookie trays.  We do a lot of entertaining over the holidays and can never have too many cookies.  I did adapt the recipe slightly, topping mine with slivered almonds instead of pistachios as that was what I had on hand. I also used almond flour instead of processing almonds for this cookie.  I had to add a little more all purpose flour to the dough and refrigerate it to make in order to roll it into balls. 

These cookies are wonderful.  More savory than sweet which makes me very happy and is perfect for variety when serving. 

Our church is having a bake sale tomorrow afternoon.  I am taking a tray of cookie, of course, along with a rum cake.

Sunday we have our Choir Christmas Concert after which we are all gathering at our house for a bit of Christmas Cheer.  I am making up a big pot of stew and others will be bringing appetizers, salads and desserts.....and I will be setting out cookies.

The rest of the week will be spent running errands, finishing up Christmas gift making, buying and wrapping, and getting ready for the coming of our Lord.

I'm including our Weekly Menu and you will find the recipe for these amazing cookies at the bottom of this post.  How is your holiday planning going?

Soup Saturday

Vegetarian Chili

Cornbread

Sunday-Choir Gathering

Beef and Pork Stew

Assorted breads and rolls

Appetizers, Salads and Desserts-potluck items

Meatless Monday

Butternut Squash Pasta

Tuesday

Shrimp and Pork Roll Lettuce Cups

Wednesday

Leftover Stew

Thursday

Spiced Cauliflower Pasta

Friday-Downtown Shopping and Skating Outing

Dinner out

Desserts, Cookies, Almonds, Rosewater, Cardamom

Desserts, Cookies

Iraqi

Yield: 48 cookies

Author: Wendy Klik

Hadgi Badah ( Iraqi Cardamom Cookies)

Tender almond cookies flavored with cardamom and rosewater.

Prep time: 20 MinCook time: 12 MinInactive time: 30 MinTotal time: 1 H & 2 M

Ingredients

• 2 1/2 c. flour
• 2 c. almond flour
• 1 t. ground cardamom
• pinch of salt
• 1 c. sugar
• 4 eggs
• rosewater (if desired)
• slivered almonds for garnish

Instructions

1. In the large bowl of a stand mixer fitted with the paddle attachment, beat the sugar and eggs together until well combined. Add the flour, cardamom and salt to the bowl and with the mixer on low speed mix until combined. Add the almond flour and mix until blended. Add the remaining 1/2 c. flour, as needed, to stiffen the dough a bit. Cover and refrigerate for 30 minutes.
2. Roll the dough into 1" balls and place onto baking sheets that have been covered with parchment or silicone mats. Place a small amount of rosewater into a bowl and dip your thumb into the rosewater and then into the cookie dough, flattening slightly, sprinkle slivered almonds into the depression.
3. Bake in a preheated 350* oven for 11-12 minutes. Let cool for a few minutes on the baking sheets before transferring to wire racks to cool completely.

Notes:

Adapted from a recipe found at Culinary Adventures with Camilla

Nutrition Facts

Calories

75.74

Fat (grams)

3.03

Sat. Fat (grams)

0.34

Carbs (grams)

10.31

Fiber (grams)

0.82

Net carbs

9.49

Sugar (grams)

4.43

Protein (grams)

2.28

Sodium (milligrams)

8.91

Cholesterol (grams)

15.50

Similar Recipes

Chinese Almond Cookies

Ghraybeh (Lebanese Butter Cookies)

Shakrlama (Arabic Butter Cookie)

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