Nankhatai Indian Almond Cookies

It’s a must-have recipe that goes great with a hot cup of masala tea or coffee.

What is Nankhatai

Nankhatai, pronounced naan-kuh-tai, are soft, flaky shortbread biscuits originating from the Indian subcontinent. The word ‘nan’ comes from the Persian word Naan, a flatbread, and ‘khatai’ is an Afghan word that means biscuit (cookie).

Nankhatai cookies are best described as eggless shortbread cookies, a simple sweet treat of flour, sugar, and ghee. There are many variations of this cookie. You can make them sweet with assorted nuts, or make a sweet-salty variation which often has cumin seeds or peanuts.

Why We Love This Recipe

I believe every Indian household has a nankhatai recipe tucked away in their repertoire. But what makes this recipe so special is the slight difference in the ratio of flour. I made them healthier by substituting more than half of the all-purpose flour (maida) with whole-wheat flour (atta) and almond flour, which boosts the almond flavor and bumps the protein content. Garnish as you please, with chopped nuts or dried rose petals when the occasion calls for it. Let’s get started!

Ingredients - Notes & Substitutions

In this recipe, I have taken the traditional nankhatai with wheat flour and made slight substitutions to make it healthier. Here’s a quick glance at what we need: All Purpose Flour (Maida): a smaller portion of refined flour sticks to tradition, while also adding the iconic crisp and flaky texture. Whole Wheat Flour (Atta): for a touch more fiber, nutrients, and nutty flavor. Besan (Gram Flour): besan is a ‘pulse’ flour made from a variety of ground chickpeas. Look for it in the global section, Indian specialty markets, or online. Almond Flour: Use super fine almond flour for the best texture. My favorite brand is Bob’s Red Mill. Semolina (Sooji): Fine semolina, or sooji, gives these cookies a light crunch. Feel free to replace it with more almond flour if you don’t have any on hand. Powdered Sugar: I prefer the finer texture of confectioner’s sugar. Reduce the quantity to ½ cup if using regular granulated sugar. Cardamom: Use ground cardamom or, remove the seeds from 4-5 pods and crush it in a spice grinder. Nutmeg: freshly grated nutmeg will offer the best flavor. It is optional though. Baking Powder: for lift and light texture. Ghee: I use ghee and butter interchangeably, depending on what I have on hand. Whatever you use, just melt it for consistency in texture. Warm Milk: warm milk is optional and only necessary if the dough is too hard or tough. I like to warm it quickly by microwaving it for 20-30 seconds. Garnish: chopped almonds and pistachios are my go-to garnish. Rose petals make a great add-on for gifting. Scroll to the recipe card for a detailed list of ingredients and quantities.

How to Make Nankhatai

This nan khatai recipe is just a quick mix of the wet ingredients into the dry. Here’s how to do it in just a few easy steps: Sift all the flours into a bowl and add chopped almonds, spices, sugar, and baking powder. Mix well. Add ghee or softened butter and mix until well incorporated. Mix everything to make a soft dough. If the dough is too hard, add a tablespoon or two of warm milk to soften the dough. Preheat the oven to 350ºF. Using a cookie scoop, drop the cookie dough balls on a lined baking sheet, placing them 1.5-2 inches apart. Shape tip: If you like your nankhatai flatter and crispier, gently flatten them using the back of a spoon. Gently press in a pinch of finely chopped pistachio and almonds in the center of each cookie. Bake for 15-16 minutes till they are light golden in color. Cool for 5-10 minutes and enjoy! Note: These cookies crisp up more as they cool.

Serving Suggestions

Here are some of my favorite ways to enjoy Nankatai: Snack: They go particularly well with a fresh cup of masala tea, ginger tea, or coffee for an afternoon treat. Festival / Diwali: Serve during the Festival season with all your Diwali recipes, both sweet and savory. They make an excellent gift as well. Holidays: Bring a platter (or two!) to all your celebrations with friends and family.

How to Store

Leftover nankhatai biscuits will keep in an airtight container on the kitchen counter for up to 2 weeks. After that, they begin to lose their crunch. Freeze: Unbaked cookies can be frozen for later. Scoop out the cookie dough in a single layer on a parchment-lined baking sheet small enough to fit in your freezer. Freeze for 1 hour. Transfer to a freezer-safe container or plastic freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or on the kitchen counter, then bake as per instructions.

Recipe Tips & Notes

Besan Flour: Besan (ground chickpeas) adds a special nutty flavor that’s hard to replicate. Look for it in specialty markets or online.Semolina (Sooji): Semolina adds a subtle crunch and yellow hue, however, you can replace it with an equal amount of almond flour.Milk: Add warm milk, 1 tablespoon at a time, if the dough looks too dry and crumbly after mixing in the ghee.Positioning: Since the cookies spread while baking, it is important to space them at least 1.5 - 2 inches apart, which allows room for expansion.Baking Time: Baking times may vary from oven to oven. For the first time, put a timer for 15 minutes and check them. They should look slightly soft and chewy.Shape tip: If you like your nankhatai flatter and crispier, gently flatten them using the back of a spoon.