Tutti frutti (from Italian “all fruits”, also hyphenated tutti-frutti) is a colorful confectionary containing various chopped and usually candied fruits, or an artificially created flavoring simulating the combined flavor of many different fruits. It is often used for making tutti frutti ice cream flavor. Eggless Tutti Fruit Cookies are soft and dazzling cookies, having crunchy nuts and chewy tutti frutti.
I had added pineapple essence. I added cashew nuts to the cookies. I had roasted and chopped them. You can add any nuts of your choice but I wanted these cookies closest to the ones I have been eating since my childhood and those cookies used to have cashews. So I opted for just cashews.
Custard Powder, yeah the secret ingredient… umm I won’t really call it the secret ingredient as it features in most of the recipes of tutti frutti cookies, but yeah this is a special ingredient. Ladies gentlemen, let’s hear it for the custard powder. The looks, texture, and flavors are the beauty of these cookies.
1. Preheat the oven to 180⁰C (160⁰C in case of a fan or convection ovens). Grease and line the baking trays. Collect and weigh all the ingredients
2. Heat a pan. Add the 1/3 cup cashews and dry roast them till they are golden
3. Once they are done, take them out, cool them and then chop them
4. Add the chopped cashews to a large bowl
5. Tutti Frutti Cookies
6. Add 2 cups maida
7. Add 5 tbsp custard powder
8. Add 1.5 tbsp milk powder
9. Add a pinch of baking soda
10. Add 1 tsp baking powder
11. Mix everything
12. In another bowl, take 2/3 cup butter
13. Add 1 cup plus 3 tbsp powdered sugar
14. Mix the butter and sugar together till the mixture becomes fluffy
15. Add 1/2 tsp pineapple essence and mix
16. Add 3 tbsp milk and mix
17. Add the flour mix to the butter mix
18. Mix and bring the dough together
19. Roll the dough
20. Cut into desired size and shape
21. Bake at 180⁰C (160⁰C in case of a fan or convection ovens) for 15 minutes or till the edges start browning
22. Once done let them cool completely and serve
PREP TIME 15 minutes
COOK TIME 15 minutes
TOTAL TIME 30 minutes
• 1/3 cup or 50 g whole cashews
• 2/3 cup or 100 g tutti frutti
• 2 cup or 250 g All purpose flour/maida
• 5 tbsp or 50 g Custard Powder
• 1.5 tbsp or 15 g milk powder
• 1 tsp or 4 g Baking powder
• 1 pinch baking soda
• 2/3 cup or 150g Butter
• 150 g / 1 cup and 3 tbsp Powdered sugar
• 1/2 tsp pineapple essence
• 3 tbsp milk/water
1. Preheat the oven to 180⁰C (160⁰C in case of a fan or convection ovens). Grease and line the baking trays. Collect and weigh all the ingredients
2. Heat a pan. Add the 1/3 cup cashews and dry roast them till they are golden.
3. Once they are done, take them out, cool them and then chop them.
4. Add the chopped cashews to a large bowl.
5. Add 2/3 cup tutti frutti.
6. Add 2 cups maida.
7. Add 5 tbsp custard powder.
8. Add 1.5 tbsp milk powder.
9. Add a pinch of baking soda.
10. Add 1 tsp baking powder.
11. Mix everything.
12. In another bowl, take 2/3 cup butter.
13. Add 1 cup plus 3 tbsp powdered sugar.
14. Mix the butter and sugar together till the mixture becomes fluffy.
15. Add 1/2 tsp pineapple essence and mix.
16. Add 3 tbsp milk and mix.
17. Add the flour mix to the butter mix.
18. Mix and bring the dough together.
19. Roll the dough.
20. Cut into desired size and shape.
21. Bake at 180⁰C (160⁰C in case of a fan or convection ovens) for 15 minutes or till the edges start browning.
22. Once done let them cool completely and serve.
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