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 cookies 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
cookie, gram
nankhatai
Naankhati is best described as an
eggless cookie, which has many variations. you can make these cookies sweet with
nuts. they all melt in your mouth and leave you craving more
Nankhatai
has to be prepared with:
Unsalted or salted butter but I am using homemade unipuff/ shortening you can make every type of cookie from this shortening that I have already shared in an earlier post on my blog
Prepared
with?
For the best result follow my detailed step-by-step photo instructions and tips
Recipe
notes:
- To make perfect nankhatai cookies first thing to keep in mind is that all ingredients should be at room temperature
- Level try your best all ingredients are measured on the scale as all cup measurements are different and not accurate
- Using shortening in making cookies is the best choice but if you feel difficult to make shortening at home then can use clarified butter
- You can adjust the sugar to taste here I used 250 gas per my taste but you can use an equal amount of icing sugar in the flour
For more Similar Recipes:
A 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
boosting with chopped roasted almonds, I add a little semolina to add a crunch, and these
cookies make the perfect accompaniment to a cup of tea
or coffee
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To begin this recipe firstly slightly roast the almond and then chopped
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
Stir to combine both very well with an electric beater or hand whisker until they become
creamy and fluffy
The mixture is ready to add dry mixture. Keep aside
Mix baking powder, salt, and semolina with the all-purpose flour
Stir to mix up well
Now start directly sifting half amount of the dry mixture into the butter mixture along with the cardamom powder
Keep mixing by adding chopped almonds and the remaining flour mixture, mix everything well with the hand mixer or spatula
Some of the almonds are reserved for use later
Once they turn to crumble. shift to the work area, Start kneading with the help of a palm until dough is formed
In case it has difficulty to be formed of the dough
Then just splash some drop of warm milk
Put it in the fridge for 10 minutes it will set on its own. Preheat the oven to 350 F or 180 C
Divide the dough into equal portions. Make small golf-size balls
Place on a cookie-baking lined tray
Prepare all cookies this way
Slightly press the index finger in the middle of the cookie ball
Pour yellow food color in each
indent of the cookie ball is just optional you can skip it, Sprinkle some crushed almonds
over the cookie
When done place the baking tray into the preheated oven, Let them bake for about 30-35 minutes at 180 C or 350 F.Once cookies are done, turn off the oven
Take out the tray from the oven. Let them cool down for about 10 minutes
Nankhatai is ready to eat
You can store the cookies in an airtight jar
Have a look, the cookie is perfectly cooked
Almond nankhatai is a flaky, sweetened, and traditional buttery cookie, this almond cookie is known as “Naankhatai” in Pakistan and is very popular.
- 360g, all-purpose flour
- 40g, semolina
- 250g, shortening/butter room temperature
- 1/6 tsp, salt
- 1 tsp, baking powder
- 200g, icing sugar
- 1 tsp, green cardamom powder
- 125g, almond chopped and roasted
- 1 tbsp, yellow food color optional
- 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
- Stir to combine both very well with an electric beater or hand whisker
- Until they become creamy and fluffy
- The mixture is ready to add the dry mixture
- Keep aside
- Mix baking powder, salt, and semolina with the all-purpose flour
- Stir to mix up well
- Now start directly sift half amount of the dry mixture into the butter mixture along with the cardamom powder
- Keep mixing by adding chopped almonds and the remaining flour mixture
- Mix everything well with the hand mixer or spatula
- Once they turn to crumble shift to the work area
- Start kneading with the help of a palm until dough is formed
- In case it is difficult to form the dough
- Then just splash some drop of warm milk
- Put in the fridge for 10 minutes it will set on its own
- Preheat the oven to 350 F or 180 C
- Divide the dough into equal portions
- Make small golf-size balls and place them on a cookie-baking-lined tray
- Prepare all cookies this way
- Slightly press the index finger in the middle of the cookie ball
- Pour yellow food color in each indent of the cookie ball is just optional you can skip it
- Sprinkle some crushed almonds over the cookie
- When done place the baking tray into the preheated oven
- Let them bake for about 30-35 minutes at 180 C or 350 F
- Once cookies are done, turn off the oven
- Take out the tray from the oven
- Let them cool down for about 10 minutes
- Naankhatai is ready to eat
- You can store the cookies in an airtight jar
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