Description
My Take on Nan Khatai or Indian Almond Semolina Cookies.
Ingredients
Scale
- Dry Ingredients:
- 1/2 cup or 118 g all purpose flour
- 1/4 cup or 60 g fine semolina
- 1/2 tsp. ground cardamom
- 1/8 tsp. baking soda
- 1/4 cup or 60 g granulated white sugar
- crushed almonds, optional to add to the dough
- extra almonds to decorate cookies
- Wet Ingredients:
- 1/4 cup or 60 g unsalted butter
- 2 tbsp. whole milk (you can also try soy or almond milk)
- 1/2 tsp. almond extract/essence
Instructions
- Melt the butter and set aside to cool. In a mortar and pestle or chopper breakup the almonds for the dough into coarse chunks, set aside. In a large bowl sift together the a.p. flour, semolina, cardamom, baking soda, and sugar. Next add the coarse almond pieces and stir until well combined.
- Pour the milk and almond extract into the cool melted butter, stir until well combined. Pour the liquid mixture into the dry ingredients, stir until well combined and a firm dough is achieved. If you find the mixture is not sticking together add a couple more drops of milk- but only a little bit at a time. Form a ball with the dough, cover and allow to sit 10 minutes.
- Preheat oven to 350F/180C and prepare a cookie sheet. Divide the dough into even sized balls. Evenly space the balls on the cookie sheet, use the palm of your hand to flatten the cookies. Place on whole almond in the center of each cookie. Bake in center of oven for 10-15 minutes or until lightly golden brown.
- Prep Time: 20 mins
- Cook Time: 10 mins