Almond Naankhatai | Almond Cookie || How to make almond nankhatai with step-by-step photos
Almond Naankhatai is a flaky, sweetened, traditional buttery cookie. In Pakistan, it is known as “Naankhatai” and is very popular. It’s super
easy to make, make mouth-melting cookies in no time.
This cookie can be made in various styles and with various 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 with 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:
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 almonds and then chop them.
Take a mixing bowl to add slightly melted shortening or 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 sifting half 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 a 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 the dough is formed.
In case it has difficulty forming the dough
Then just splash a 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.
Pouring yellow food color into 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, traditional buttery cookie. In Pakistan, it is known as “Naankhatai” 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 or 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 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 the dough is formed
- In case it is difficult to form the dough
- Then just splash a 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 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
- Pouring yellow food color into 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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