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    You are in: Home / Recipes / Iraqi Cardamom Cookies (Hadgi Badah) Recipe
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    Iraqi Cardamom Cookies (Hadgi Badah)

    Iraqi Cardamom Cookies (Hadgi Badah). Photo by Cookgirl

    1/4 Photos of Iraqi Cardamom Cookies (Hadgi Badah)

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    Total Time:

    Prep Time:

    Cook Time:

    42 mins

    30 mins

    12 mins

    justcallmetoni's Note:

    Found this recipe while looking for an Iraqi chicken and potatoes dish requested in the NA/ME forum. (From chicken to cookies, yes my mind wanders.) Saw this and thought it would be a great addition to 'Zaar for all my cardamom loving friends. The original recipe is from "The World of Jewish Cooking." Posting for some future ZWT.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350 degrees. Prepare baking sheets with a light coating of cooking spray, oil or butter. (Looks like parchment paper would also work well with these cookies.).
    2. 2
      Sift together the flour, cardamom, salt, and baking powder.
    3. 3
      Using an electric mixer, beat the sugar and eggs until light and creamy. Stir in the flour mixture, then the ground almonds.
    4. 4
      Pinch off a small piece of dough and hand form into 1-inch balls, moistening your hands with rose water or orange blossom water, if desired. Place on the prepared baking sheets and flatten slightly. Press a whole almond into the center of each cookie.
    5. 5
      Bake until lightly browned about 12 minutes. Transfer to a wire rack and let cool.
    6. 6
      Store in an airtight container at room temperature.

    Ratings & Reviews:

    • on July 12, 2009

      55

      Even after adding flour, this dough was too sticky to form the cookies by hand. However! I stashed the dough in the freezer for a few minutes, making it possible to hand form and add the rose water. The cookies came out very nice.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 24, 2007

      55

      I used this recipe as one of my Christmas cookies this year...the taste is SO good! The hint of cardamom (and rose water) is perfect together. Only thing, is this--my batter was quite runny, so I ended up adding another 1/2 cup of flour. Also, I doubled the batch, and by no means are there 72 servings worth per batch. Since they were a little on the runny side, I spooned them with an ice cream scoop and sprinkled a little bit of rose water on each. Thanks for posting this tasty recipe--I'll definitely be making it again!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 10, 2007

      55

      I only made up a small batch of this delicious cookie as I'm trying to cook more by cooking less (if that makes any sense). The cardamom flavour came through very mildly, but I'm wondering if that might not be due to the scaling feature. Anyway, keep that in mind. I used orange blossom water. This being Greece, I do have access to very fresh and pungent rose water and orange flower water (my pharmacist makes both up fresh when in bloom) and the orange flower taste was the most dominant, in a lovely, oriental way.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Iraqi Cardamom Cookies (Hadgi Badah)

    Serving Size: 1 (15 g)

    Servings Per Recipe: 72

    Amount Per Serving
    % Daily Value
    Calories 61.9
     
    Calories from Fat 27
    44%
    Total Fat 3.0 g
    4%
    Saturated Fat 0.3 g
    1%
    Cholesterol 10.3 mg
    3%
    Sodium 22.2 mg
    0%
    Total Carbohydrate 7.4 g
    2%
    Dietary Fiber 0.6 g
    2%
    Sugars 3.9 g
    15%
    Protein 1.8 g
    3%

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