Yield: 20 biscuits
- 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.
- Heat oven to 350°F. Line baking sheet with parchment paper; set aside.
- In a large bowl, whisk together flours, confectioners’ sugar, salt, cardamom, and nutmeg.
- 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.)
- 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.
- Press index finger straight down into centre of each cookie to form an indentation. Sprinkle a wee bit of chopped nuts into each indentation.
- Bake for about 17 minutes or until edges are set and lightly golden.
- 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.
- Transfer nankhatai to wire rack and cool completely.
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