Hadji Bada are traditional Iraqi almond cookies that have been passed down through generations, made not from written recipes but from memory, instinct, and experience. In my family, these cookies are a staple year-round, but they feel especially meaningful during Passover thanks to their simple, naturally almond-based ingredients. Baking them with my grandmother is more than just making dessert, it is a way of preserving our heritage and learning her rhythms in the kitchen. As she cooks using a glass of this and a pinch of that, I’ve worked to translate her instinctive method into real measurements, so this recipe can be shared and carried on for generations to come.
Hadji Bada (Iraqi Almond Cookies)
A cherished Iraqi treat, Hadji Bada are delicate almond cookies with a lightly crisp exterior and a soft, chewy center. Made with simple ingredients and rich in tradition, this recipe captures the warmth of baking alongside my grandmother and the timeless flavors of home.
Ingredients
- 3 cups blanched almonds
- 1 cup granulated sugar
- ¾ tsp ground cardamom
- 3 large egg whites
- rose water for rolling
- 30 whole pistachios
Instructions
- Preheat oven to 375°. Line a baking sheet with parchment paper.
- In a food processor, blend almonds until finely ground but not a paste.
- Transfer to a bowl and add in sugar, cardamom and egg whites. Mix until all the ingredients are well incorporated.
- Pour some rose water into a shallow bowl. Wet hands with the rose water and roll balls that are about 1½ tbsp of the mixture. Place on the tray and flatten slightly. They do not expand, so you can place them closely on the tray. Repeat the steps, dipping hands in rose water each time. You should yield about 30 cookies.
- Add a pistachio to the center of each cookie and bake for 30-35 minutes until the tops are golden brown.
- Let cool completely before moving from the tray. Store in an airtight container for up to a week.