Sometimes my recipes arise out of necessity. After staring at a package of sunnunda every day for the past two months I finally decided to use it as the inspiration for this sweet treat.
These sunnunda spice cookies have a unique flavor with notes of cinnamon and cardamom while the soft crunch of pine nuts provides a wonderfully crisp texture.
The cookies are very simple to prepare and use just a few common ingredients that can be found at most supermarkets or health food stores. The sunnunda may be more difficult to get hold of, but you can always make it yourself!
A fragrant sweet on its own, sunnunda is a South Indian specialty that is usually formed into small balls called laddo and enjoyed during holy festivals. Here is an authentic sunnunda recipe that I recommend.
This recipe makes about 30 small cookies.
- 1 package or recipe sunnunda
- 1/4 cup melted coconut oil
- 2/3 cup buckwheat flour plus more for dusting
- 1/2 cup finely ground almond meal
- 3/4 tsp baking soda
- 3/4-1 Tbsp cinnamon
- 1.5 tsp vanilla paste
- 1 tsp almond extract
- 2/3 cup plant-based milk (I used a pea protein milk but soy, almond or coconut would be lovely here)
- 2/3 cup whole pine nuts
Begin by emptying the entire package of sunnunda into the bowl of a stand mixer along with the coconut oil. Whisk on medium speed for one minute until the mixture is glossy.
Lower the speed slightly and slowly add in the buckwheat flour, almond meal, baking soda, and cinnamon. Mix until combined.
With the mixer still running, pour in the vanilla paste, almond extract, and plant-based milk. Once it is combined turn up the speed to medium-high and mix for one minute until smooth.
Take the bowl off the stand mixer and stir in the pine nuts with a wooden spoon until they are evenly distributed throughout the dough.
At this point your dough is ready. It should be quite shiny, oily and smooth and should stick together well.
Take the dough out of the bowl and wrap it in plastic wrap. Chill in the fridge for thirty minutes. Meanwhile preheat the oven to 350 degrees and line two baking sheets with parchment paper.
Once the dough is well-chilled, take it out of the fridge and place it on a floured surface. Roll it out to a quarter inch thickness, making sure to flip the dough midway so it doesn’t stick to the surface. Using any shape of cookie cutter you like, cut out the dough and place on the baking sheet in rows, making sure to leave an inch of space between each cookie. Once the dough is all used up, place the baking sheets in the oven and bake for 15 minutes.
When the cookies are slightly golden, take them out and leave them to cool for 10 minutes. Be sure not to move them while they are warm as they will break.
Enjoy with a cup of cinnamon vanilla tea and a dose of sunshine.