Name: Almond Nankhatai recipe by Trisha Rudra at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: All-purpose flour/Maida – 1 cup (125 gm); Semolina/Sooji – 2 tbsp; Almond flour/Ground roasted almonds – 1/4 cup (about 30 gms); Powdered sugar (granulated sugar powdered) – 3/4 cup (150 gm granulated sugar, powdered); Cardamom pods – 4 or 5, powdered with the sugar; Ghee – 1/2 cup and 4 tbsp (about 150 gms. Add more if dough is dry); Baking Soda – 1/4 tsp; Salt – a pinch (skip if using salted butter); Chopped nuts – for garnish

ABOUT Almond Nankhatai RECIPE

These mildly spiced, melt-in-the-mouth Indian shortbread are full of flavours and known for their crumbly texture, best enjoyed with tea or similar beverage. They're usually made around special festivals, and make for great gifts

Ingredients Serving: 6

All-purpose flour/Maida – 1 cup (125 gm)
Semolina/Sooji – 2 tbsp
Almond flour/Ground roasted almonds – 1/4 cup (about 30 gms)
Powdered sugar (granulated sugar powdered) – 3/4 cup (150 gm granulated sugar, powdered)
Cardamom pods – 4 or 5, powdered with the sugar
Ghee – 1/2 cup and 4 tbsp (about 150 gms. Add more if dough is dry)
Baking Soda – 1/4 tsp
Salt – a pinch (skip if using salted butter)
Chopped nuts – for garnish

Instructions

Preheat the oven at 180 C for at least 10 mins.
Sieve the maida, sooji and baking soda, with the salt in a large bowl. To this add the ground almonds.
Powder the sugar with the cardamom pods and add to the ghee or butter in a separate bowl.
Use a wire whisk or a fork to whisk the ghee and sugar until pale and creamy.
Slowly add the sifted flour to this.
Make a soft, smooth dough by kneading it with your hands.
Divide dough into equal proportions and make lime-sized balls, flattening them gently with your hands.
Use a knife to make criss-cross patterns on the nankhatais and press down a tiny bit of dry fruit on top. (This step is optional)
Place on a lined-baking tray and bake in preheated oven for 15 to 18 minutes, or light cracks form on the nankhatais and the bottoms turn lightly golden.
Let them cool for a couple of minutes before removing from baking tray.
Once at room temperature, enjoy

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