vegan badambura (Azerbaijani almond-filled puff pastry…

vegan badambura (Azerbaijani almond-filled puff pastry cookies)

recipe under the cut!

makes about 20 cookies

INGREDIENTS:

for the dough:

  • 1 cup warm soy milk

  • ½ cup sugar
  • 2 tsp active dry yeast
  • 6 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp almond extract (optional)
  • 1 cup melted vegan margarine 

  • pinch of salt
  • 5 – 5 ¼ cups flour

for the filling:

  • 1 cup whole almonds, or 1 ¼ cup ground almonds
  • 1 ¼ cup sugar
  • 1 tsp ground cardamom, or about 6 pods
  • 1 tsp ground coriander, or 1 ¼ tsp coriander seeds

to assemble the cookies:

  • about 3 tbsp melted margarine
  • powdered sugar for topping (optional)

INSTRUCTIONS:

for the dough:

1. dissolve the sugar and yeast in the warm soy milk, then add in the rest of the liquid ingredients and salt.

2. add in flour until you get a smooth, non-sticky dough. knead the dough until it is soft and elastic.

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3. place dough in a bowl and cover with plastic wrap to avoid drying out. let rise for 1-2 hours in a warm, dark place.

for the filling:

1. if using whole almonds: blanch the almonds by boiling them for about a minute, then rinsing with cool water and gently pinching each almond to remove its skin. pat with a towel to dry and toast in an ungreased pan over medium heat for about 10 minutes until they are a light golden-brown colour, or bake at 350F for about 10 minutes, stirring occasionally. grind the almonds in a food processor until you achieve a rough crumb texture.

2. if using whole spices: toast cardamom pods and coriander seeds over medium heat in an ungreased pan for about a minute until fragrant and slightly darker. remove cardamom seeds from their pods and grind them with coriander seeds in a spice mill.

3. mix ground almonds, ground spices, and sugar in a medium bowl.

to assemble the cookies:

1. divide the dough into six equal pieces. roll one out into a large rectangle, leaving the other five covered to prevent them from drying out. the dough should be thin enough to be transparent. (you may need to occasionally stretch out the corners with your hands to maintain a rectangle shape.)

2. brush the dough with melted margarine using your hands or a pastry brush. roll out another piece of dough to the same size, and lay it over the top of the first rectangle of dough. repeat with the remaining four pieces of dough, brushing each one with melted margarine.

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3. roll the layers of dough together lengthwise very tightly–the rolled layers are going to be what holds the filling in the cookies!

4. using a very sharp knife, cut a ~1″ chunk of dough off the edge of the roll of dough. place it down sideways on your work surface and gently press down in the center to form a pocket for the filling.

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5. fill the cookie with 1 tbsp of the almond filling, then bring the edges of the cookie together and press tightly to seal. you can twist the excess dough together (like the edges of a Cornish pastry), or fold them down.

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6. place the cookie on a baking sheet with the folded edge down. repeat until you run out of dough!

7. bake at 350F for 15-20 minutes, until the bottoms of the cookies are golden brown. dust with powdered sugar immediately before serving.

badambura are usually eaten during the spring holiday Novruz, Azerbaijani’s new year.