Nankhatai (Indian Eggless Butter Biscuits)

Yield: 20 biscuits

Ingredients

• 1 cup (120g) all-purpose flour
• ½ cup (48g) almond flour*
• 2 Tbsp (23g) fine semolina flour**
• ½ cup (57g) confectioners’ sugar
• ¼ tsp salt
• ½ tsp ground cardamom
• ¹/₈ tsp nutmeg, freshly grated
• ½ cup (112g) Pure Indian Foods Original Ghee, room temp (semi-solid)
• 1 Tbsp finely chopped almonds
• 1 Tbsp finely chopped pistachios

*A more traditional recipe would use besan (gram flour). You can certainly feel free to purchase some and use ½ cup (46g) besan instead of the almond flour in this recipe.

**We like Bob’s Red Mill semolina flour.

Directions

1. Heat oven to 350°F. Line baking sheet with parchment paper; set aside.
2. In a large bowl, whisk together flours, confectioners’ sugar, salt, cardamom, and nutmeg.
3. Add ghee and begin to mix in with a spatula. Then ditch the spatula and get in there and mix with your hands to fully work in the ghee and create a smooth dough. (The warmth of your hands slightly melts the ghee, which will help it incorporate better.)
4. Divide dough into 20 pieces (about 18g each). Roll a dough piece into a ball, then place on prepared baking sheet. Repeat with remaining dough.
5. Press index finger straight down into centre of each cookie to form an indentation. Sprinkle a wee bit of chopped nuts into each indentation.
6. Bake for about 17 minutes or until edges are set and lightly golden.
7. Transfer pan to wire rack and allow biscuits to cool for 10–15 minutes.
   NOTE: Don’t skip this step, as the nankhatai are quite crumbly as soon as they come out of the oven.
8. Transfer nankhatai to wire rack and cool completely.

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Slightly adapted from: Spice Up The Curry