Almond Nankhatai Cookies Recipe
My mom always bought us Indian cookies from the desi grocery store - Punjabi Jeera Biscuits, Atta Biscuits, Nankhatai, and how can anyone forget the classic Parle-G biscuits?
These cookies pair beautifully with masala chai, hence why they're a favorite for most Indian households - we love our chai. What I love about Indian cookies is they're light and not loaded with sugar.
Nankhatai biscuits are buttery with a hint of cardamom and simply delicious. My version of Nankhatai is made with a touch of rosewater and almond flour, and thus you can call these Rose Almond Nankhatai Cookies.
Almond Nankhatai(with Lots Of Almonds)
The rosewater and cardamom combo is a classic pairing when it comes to Indian desserts. Enjoy them with a cup of tea.
1. In a medium bowl, combine the dry ingredients - flour, almond flour, salt, baking soda, and cardamom powder. Mix and set aside.
5. Now add the dry ingredients to the butter mixture in 2 batches. Using an electric mixer, mix until all the ingredients are incorporated.
Nankhatai Recipe (indian Cookie) > The Love Of Spice
10. Preheat your oven to 350 degrees. Once the mixture is out of the fridge, add a teaspoon of ghee and knead the dough for a minute.
14. Top each cookie ball with the chopped nut mixture. Place into the oven for 22 minutes at 350 degrees. Do NOT overbake these.
15. Out of the oven. The cookies will still be soft to the touch, but they will cool and harden. Enjoy these Indian butter cookies with a cup of tea.
Chinese Almond Cookies (杏仁餅)
Store Nankhatai cookies in a cookie jar or a pyrex dish. They keep well for up to 5 days outside the fridge during the cooler months.
By using rose water instead of rose extract, you will throw off the consistency of these cookies as you will need about 2 teaspoon of rose water (I haven't tested this). Please use rose extract which you can find on amazon.
Calories: 179 kcal Carbohydrates: 16 g Protein: 3 g Fat: 12 g Saturated Fat: 6 g Cholesterol: 23 mg Sodium: 76 mg Potassium: 29 mg Fiber: 1 g Sugar: 6 g Vitamin A: 261 IU Vitamin C: 0.1 mg Calcium: 18 mg Iron: 1 mgNankhatai is a traditional cardamom-spiced Indian shortbread cookie loved by both kids and adults. A very popular snack found in most Indian bakeries, this delicious treat pairs perfectly with your evening cup of chai tea. I share two ways of making Nankhatai recipe. The traditional way with all-purpose flour and a slightly healthier version of nankhatai biscuit with whole wheat flour.
Nankhatai (cardamom Biscuits) Recipe
Nankhatai is a popular tea time cookie that can easily be found in most Indian bakery shops, especially during Diwali. More commonly known as Indian shortbread cookies or biscuits, nankhatai is one of those classic, nostalgic family favorite recipes that everyone loves.
I still remember my mom and her friends making these melt-in-your-mouth biscuits in the local bakery when I was younger. Growing up, even when ovens were a rarity, all the neighborhood kids would look forward to the huge trays of warm, fresh nankhatai.
Made with all-purpose flour, sugar and ghee (clarified butter), these Indian shortbread cookies have a tender, crumbly texture. They can also be made with butter and spiced with cardamom or nutmeg for a little extra flavor.
Assorted Almond Shortbread Cookies (gluten Free, Grain Free) — Cupcakeree
In this post I am sharing two different ways of how to make nankhatai. The first recipe, which is the version I prefer and recommend, is more traditional and (I think) results in a tastier cookie. The second recipe, made with whole wheat flour instead, is a bit more healthy.
2. Then grind the sugar granules into a fine powder and set aside. At this point, go ahead and preheat the oven to 180 degrees Celsius/356 degrees Fahrenheit.
3. Now take the powdered sugar in a mixing bowl or pan. Add ⅓ to ½ cup semi solid ghee (at room temperature) or butter (at room temperature). In weight the ghee measures about 70 grams.
Nankhatai Recipe (indian Shortbread Cookies)
Make sure that the ghee is in semi-solid state and not melted or in a liquid state. It should have a grainy texture. Also do not use cold solidified ghee.
4. With an electric mixer or blender, begin tocream the sugar and butter for the nankhatai dough. You can also use a food processor to do the same.
If you do not prefer the aroma of baking soda in your cookies, then either add about ¼ teaspoon of it or choose to omit adding it.
B4bakers Badam Nankhatai And Cookies Combo Pack (2 X 300 Gram) (badam Nankhatai + Almond Stick Cookies)
13. Gently bring together the whole mixture to a dough. If you are not able to bring together the mixture and its crumbly, then add 2 to 4tablespoons milk which is at room temperature or cold.
Gently mix the milk with the mixture and form a dough. Do not knead the dough like you do for roti or naan dough.
14.After that, pinch medium to large sized balls from the nankhatai dough. Lightly roll them in your palms and slightly flatten them.
Christmas Baking: Nankhatai {indian Shortbread Cookies}
15. Optionally, you can press chironji or almonds on the top slightly. You can also make some criss cross designs on the nankhatai with a fork or toothpick.
16. Finally, bake the nankhatai in a pre heated oven at 180 degrees Celsius/356 degrees Fahrenheit for 20 to 25 minutes, or until light golden or golden.
Note: Oven temperatures vary, so it may take less or more time. Make sure you keep an eye on your nankhatai while they’re baking!
Besan Nankhatai Recipe
17. Keep on the baking tray for two to three minutes. Then remove the nankhatai biscuits with oven gloves on your hands and place them on wire racks to cool.
When cooled, store the nankhatai in an air tight container. These keep well for a couple of weeks in a cool dry place at room temperature.
Wherever possible, I prefer to bake cookies and cakes using whole wheat flour. These whole wheat nankhatai are not as crumbly and tender as the ones made with all-purpose flour but they taste good. They also have the nutty taste of wheat flour.
Almond Orange Nankhatai / Almond Shortbread Cookies
Since they are made from whole wheat flour, they are a better alternative than the one made with all-purpose flour. I have also added besan (gram flour) to give some crumbly texture.
The recipe yields 300 grams or 14 to 15 medium sized cookies. The recipe can be doubled too. Make these nankhatai biscuit this Diwali and serve themas a tea time cookie snack.
If you like baking with whole wheat flour do check my recipes of Butter Cookies and Chocolate Chip Cookies that are made with whole wheat flour.
Nankhatai Biscuits: A Delicious Diwali Festival Treat
1. In a grinder jar, take ⅓ cup sugar (70 grams), seeds from 4 to 5 green cardamoms, a pinch of saffron strands and ⅛teaspoon grated nutmeg.
If you have powderedsugar already, then use ½ cup of powdered sugar along with ½ teaspoon of cardamom powder, ⅛teaspoon grated nutmeg and a few crushed saffron strands.
3. Grease a tray or pan very well with 1 to 2 teaspoon butter or ghee. Also preheat oven to 180 degrees Celsius/356 degrees Fahrenheit. The oven should be preheated 15 minutes before baking.
Chewy Almond Cookies
4. In a sieve, take 1 cup whole wheat flour (atta), 2 tablespoons gram flour (besan) and ¼ teaspoon baking soda. Add ¼ teaspoon baking powder if you do not have baking soda.
You can also add a pinch of salt at this step, if using unsalted butter or ghee. If using salted butter then skip adding salt.
6. To the sifted flour mixture add approximate ½ cup or 70 grams of cold or chilled butter. You can also use ½ cup of ghee in semi solid state.
Jaina Organics Nankhatai Cookies
7. With your fingertips break the butter and mix with the flour. You can cut the butter in the flour with two knives too or with a pastry cutter.
This can also be achieved with a food processor or a stand mixer. If the butter melts while mixing with your hands, then it is fine.
11. Add 1 to 2 tablespoons milk. The amount of milk to be added depends on the quality of flour. The mixture should be able to come together and hold easily.
Besan Nankhatai (chickpea Flour Cookies)
If required you can also add overall 3 to 4 tablespoons of milk. I added 2 tablespoons milk. Add the milk in parts and mix.
14. Now pinch small or medium sized balls from the dough and lightly roll them between your palms. Place the balls on the greased baking tray.
16. Here is the tray ready to go in the oven. If you want you can sprinkle and lightly press some chopped dry fruits like pistachios, almonds etc from the top.
Nankhatai (cardamom Biscuits)
17. Bake in a pre heated oven at 180 degrees Celsius/356 degrees Fahrenheit for 20 to 25 mins till light golden or golden.
Don’t brown them too much as then they the crust becomes too dense and hard. A light golden color on the top keeps them soft and crumbly.
18. When cooled at room temperature, store them in an air tight jar. Serve whole wheat nankhatai biscuit as a tea time cookie.
Nan Khatai Recipe
This nankhatai recipe makes 10 large nankhatai, but you can easily make small to medium shaped ones. You can also double or triple this recipe.
Yes. If you are using ready powdered sugar or confectioner’s sugar, then add ¾ cup
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