Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup pistachios, finely chopped
- 1/4 tsp cardamom powder
- Pinch of salt
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, cardamom powder, and pinch of salt to the mixing bowl. Mix until the dough comes together.
4. Fold in the finely chopped pistachios and mix until evenly distributed.
5. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
6. Flatten each ball slightly with the back of a fork.
7. Bake for 15-20 minutes, or until the edges are lightly golden brown.
8. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
350°F (180°C)
Serving size:
Makes approximately 20 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 90
Fat: 6g
Carbohydrates: 8g
Protein: 1g
Sodium: 5mg
Sugar: 3g
Substitutions for ingredients:
- Almonds or cashews can be substituted for pistachios.
- Salted butter can be used instead of unsalted butter, but omit the pinch of salt.
Variations:
- Add 1/4 tsp of saffron threads for a fragrant and colorful twist.
- Substitute the cardamom powder with cinnamon or nutmeg for a different flavor profile.
- Use ghee instead of butter for a more traditional nankhatai.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming with the powdered sugar.
- Don't overmix the dough, or the cookies will become tough.
- Store the cookies in an airtight container at room temperature for up to a week.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to a week.
Reheating instructions:
These cookies are best served at room temperature, but can be warmed in the oven for a few minutes if desired.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with additional chopped pistachios for a festive touch.
Garnishes:
Sprinkle with powdered sugar or drizzle with melted white chocolate for a decadent finish.
Pairings:
Serve with a cup of chai tea or coffee for a perfect afternoon snack.
Suggested side dishes:
These cookies are perfect on their own, but can also be served with fresh fruit or a cheese plate.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk to help it come together.
- If the cookies spread too much while baking, chill the dough in the refrigerator for 30 minutes before baking.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Store the cookies in an airtight container to prevent contamination.
Food history:
Nankhatai is a traditional Indian shortbread cookie that originated in the city of Surat in Gujarat, India.
Flavor profiles:
These cookies are buttery and nutty, with a hint of cardamom spice.
Serving suggestions:
Serve these cookies as a sweet treat after a meal or as a snack with tea or coffee.
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Region: Indian