Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 tsp cardamom powder
- 1/4 tsp salt
- 1/4 cup chopped almonds
Special equipment needed:
- Mixing bowl
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter and powdered sugar using a hand mixer or stand mixer until light and fluffy.
3. Add the all-purpose flour, almond flour, cardamom powder, and salt to the mixing bowl. Mix until the dough comes together.
4. Fold in the chopped almonds.
5. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
6. Gently press down on each ball with the back of a fork to flatten them slightly.
7. Bake the nankhatai in the preheated oven for 12-15 minutes, or until the edges are golden brown.
8. Remove the baking sheet from the oven and let the nankhatai cool on the sheet for 5 minutes.
9. Transfer the nankhatai to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
This recipe makes about 20-24 nankhatai.
Nutritional information:
Each serving (1 nankhatai) contains approximately:
- Calories: 90
- Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 12mg
- Sodium: 25mg
- Carbohydrates: 8g
- Fiber: 1g
- Sugar: 3g
- Protein: 2g
Substitutions for ingredients:
- Almond flour can be substituted with any other nut flour or regular flour.
- Cardamom powder can be substituted with cinnamon powder or vanilla extract.
- Chopped almonds can be substituted with any other chopped nuts or chocolate chips.
Variations:
- Add a teaspoon of rose water or saffron strands to the dough for a floral or exotic flavor.
- Substitute half of the butter with ghee for a richer flavor.
- Add a tablespoon of semolina to the dough for a crumbly texture.
Tips and tricks:
- Make sure the butter is softened before mixing it with the powdered sugar to ensure a smooth and creamy texture.
- Do not overmix the dough, or the nankhatai will become tough.
- Let the nankhatai cool completely before storing them to prevent them from becoming soggy.
Storage instructions:
Store the nankhatai in an airtight container at room temperature for up to a week.
Reheating instructions:
To reheat the nankhatai, place them in a preheated oven at 350°F (180°C) for 5-7 minutes, or until they are warm and crispy.
Presentation ideas:
Arrange the nankhatai on a platter or in a decorative tin for a festive presentation.
Garnishes:
Sprinkle some powdered sugar or chopped almonds on top of the nankhatai for a decorative touch.
Pairings:
Serve the nankhatai with a cup of chai tea or coffee for a perfect afternoon snack.
Suggested side dishes:
Nankhatai can be served as a standalone snack or paired with other Indian sweets like gulab jamun or rasgulla.
Troubleshooting advice:
- If the nankhatai are too crumbly, add a tablespoon of milk to the dough to bind it together.
- If the nankhatai are too soft, bake them for an additional 2-3 minutes.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before handling the ingredients to prevent contamination.
Food history:
Nankhatai is a traditional Indian shortbread cookie that originated in the 16th century during the Mughal era.
Flavor profiles:
Almond nankhatai has a nutty, buttery, and slightly sweet flavor with a hint of cardamom.
Serving suggestions:
Serve the nankhatai as a snack or dessert during festive occasions like Diwali or Eid.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian