Almond Nankhatai Recipe - Yummy Traditional

Almond Nankhatai Recipe

                   
almond-nankhatai-cookie-recipe-with-step-by-step-photos



Almond Naankhatai | Almond Cookie || How to make almond nankhatai with step by step photos


Almond Naankhatai is a flaky, sweetened, and traditional buttery cookie, this almond cookie is known as “Naankhatai” in Pakistan and is very popular.it’s super easy to make, make mouth melted cookie in no time

This cookie can be made in various styles and ingredients

 You can find out my other version of nankhatai on my blog naankhati cookiegram nankhatai

 

Naankhati is best to describe as an egg-less cookie, which has many variations. you can make these cookies sweet with nuts. they all melt in your mouth and leave you craving for more 


                                                       
almond-cookie


Nankhatai has to be prepared with:

Unsalted or salted butter but I am using here homemade unipuff/ shortening  you can make every type of cookies from this shortening that I have already shared in an earlier post on my blog

Prepared with?

Nankhatai is usually prepared with all-purpose flour and semolina with butter But Here I am using all-purpose flour with a little amount of semolina, shortening, roasted chopped almonds and icing sugar         

For the best result follow my detailed step by step photo instructions and tips

                       
                            
nankhatai-recipe


Recipe notes:

  1. To make perfect nankhatai cookies first thing to keep in the mind is that all using ingredients should be at room temperature
  2. Level tries you best all ingredients are measured on the scale as all cups measurement are different and not accurate
  3. Using shortening in making cookie is the best choice but if you feel difficult to make shortening at home then can be used clarified butter    
  4. You can adjust sugar to taste here I used 250g as per my taste but you can use an equal amount of icing sugar of the flour

For more similar recipes:

Kulcha cookies

Zeera biscuits

Egg biscuits

                                  
almond-nankhatai

Healthy twist to a classic cookie:

This is my version of the classic Nankhatai or Almond Cookies. I made them healthier by substituting half of the All-Purpose Flour with a little amount of semolina and boosted with chopped roasted almonds, I add a little semolina to add a crunch, these cookies make the perfect accompaniment to a cup of tea or coffee


                                        
almond-nankhatai


To begin this recipe firstly slightly roast the almond and then chopped 


                              
roast-the-almonds



Take a mixing bowl to add slightly melted shortening butter. Whisk it very well with the hand whisker.Next, add icing sugar to the beaten shortening

                      

whisk-the-butter

Stir to combine both very well with an electric beater or hand whisker until they become creamy and fluffy

                         

beat-the-butter-and-sugar

The mixture is ready to add dry mixture. Keep aside


                             
beaten-batter


Mix baking powder, salt, and semolina with the all purpose flour

            

mix-dry-ingredients

Stir to mix up well

                     

mix-the-flour

Now start directly sift the half amount of dry mixture to the butter mixture along with cardamom powder

                         

mixing-flour-with-butter-mixture

Keep mixing by adding chopped almonds and the remaining flour mixture, mix everything well with the hand mixer or spatula

            

add-almond-to-the-mixture


Some of the almonds reserve for use later 

             

reserve-almonds

Once they turn to crumble. shift to the work area, Start kneading with the help of palm until dough is formed

In case if having difficulty to be formed of the dough

Then just splash some drop of warm milk  

                     

knead-the-dough

Dough is ready
                   
cookie-dough-is-ready

Put in the fridge for 10 minutes it will set on its own. Preheat the oven to 350 F or 180 C


                                       
keep-in-the-fridge


Divide the dough into equal portions.Make small golf size balls 

                       

divide-the-equal-portions

Give it to ball shape
                          
give-it-to-small-size-shape

And place on cookie baking lined tray

                        

place-cooki-on-tray

Prepare all cookies this way

               

prepare-all-cookie

Slightly press the index finger in the middle of the cookie ball

                       

press-the-cookie


Pour yellow food color in each indent of the cookie ball is just optional you can skip it, Sprinkle some crushed almond over the cookie

                        

sprinkle-almonds

When done place the baking tray into the preheated oven, Let them bake about 30-35 minutes at 180 C or 350 F.Once cookies are done, turn off the oven

             

bake-cookie


Take out the tray from the oven. And let them cool down about 10 minutes

                       

nankhatai-is-done

Nankhatai is ready to eat    

               

nanakhati-is-ready-to-eat

You can store the cookies in the airtight jar 

                       

serve-with-tea

Have a look, the cookie is perfectly cooked

                          

cookie-is-done






Almond nankhatai is a flaky, sweetened, and traditional buttery cookie, this almond cookie is known as “Naankhatai” in Pakistan and is very popular.

Ingredients:
  1. 360g, all-purpose flour
  2. 40g, semolina
  3. 250g, shortening/butter room temperature
  4. 1/6 tsp, salt
  5. 1 tsp, baking powder
  6. 200g, icing sugar
  7. 1 tsp, green cardamom powder
  8. 125g, almond chopped and roasted
  9. 1 tbsp, yellow food color optional 
How to make the almond cookie?
  1. Take a mixing bowl to add slightly melted shortening butter
  2. Whisk it very well with the hand whisker
  3. Next, add icing sugar to the beaten shortening
  4. Stir to combine both very well with an electric beater or hand whisker
  5. Until they become creamy and fluffy
  6. The mixture is ready to add dry mixture
  7. Keep aside
  8. Mix baking powder, salt, and semolina with the all-purpose flour
  9. Stir to mix up well      
  10. Now start directly sift the half amount of dry mixture to the butter mixture along with cardamom powder
  11. Keep mixing by adding chopped almonds and the remaining flour mixture
  12. Mix everything well with the hand mixer or spatula
  13. Once they turn to crumble shift to the work area
  14. Start kneading with the help of palm until dough is formed
  15. Incase if having difficulty to be formed of the dough
  16. Then just splash some drop of warm milk  
  17. Put in the fridge for 10 minutes it will set on its own
  18. Preheat the oven to 350 F or !80 C
  19. Divide the dough into equal portions
  20. Make small golf size balls and place them on a cookie baking lined tray
  21. Prepare all cookies this way
  22. Slightly press the index finger in the middle of the cookie ball
  23. Pour yellow food color in each indent of the cookie ball is just optional you can skip it
  24. Sprinkle some crushed almond over the cookie        
  25. When done place the baking tray into the preheated oven
  26. Let them bake about 30-35 minutes at 180 C or 350 F
  27. Once cookies are done, turn off the oven
  28. Take out the tray from the oven
  29. And let them cool down about 10 minutes
  30. Naankhatai is ready to eat
  31. You can store the cookies in the airtight jar
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