Cardamom Almond Nankhatai Cookies
Nankhatai are traditional Indian shortbread cookies that are perfect for winter. They are delicately flavored with cardamom and almond, providing a warm, buttery sweetness. These cookies are easy to make and require only a few common ingredients, making them perfect for beginner bakers looking to add a touch of Indian flavor to their desserts.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup semolina flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cardamom
- 3 tablespoons almond flour
- 12 whole almonds, blanched and halved
- Pinch of salt
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the all-purpose flour, semolina flour, powdered sugar, baking soda, ground cardamom, and a pinch of salt until well combined.
- Add the softened butter to the dry ingredients and mix with your hands until a dough forms. The dough should be soft and pliable.
- Divide the dough into 24 equal portions and roll each portion into a ball. Place the balls on the prepared baking sheet, leaving some space between them.
- Gently press one almond half into the center of each ball, flattening it slightly.
- Bake in the preheated oven for 15-18 minutes, or until the cookies are lightly golden. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.