Well, these cookies is an invention of mine when I was making a cake and mistakenly I added sugar into my dry ingredients, where my recipe was calling it to add into wet ingredients. So I got scared and was thinking to make something. I got an idea to make cookies…. and this is how this recipe got invented which is total success and turned out awesome.
1 1/2 Cup All Purpose flour/Maida/Plain flour
1/4 and 1/8th Tsp baking soda
1/2 Cup White granulated sugar (or less)
2-3 Tbsp Thick Yogurt (at room temperature)
6 Tbsp unsalted butter(at room temperature)
3 Tbsp Almond coarsely grounded
1/2 Tsp Cardamom powder (optional) or
1/2 Tsp Nutmeg powder (optional)
pinch of salt
Pistachios/Almond for garnishing (optional)
Preheat oven at 180°C/365°F.
Take all dry ingredients and sieve 2-3 times. Add butter, grounded almonds and mix well, now add yogurt as needed. Gently add the mixture and Make dough, take lemon size portion of dough, roll them evenly on palms and flatten them slightly.
Grease the baking tray with butter, dust with flour. Place nankhatai on tray, keep some space in between them as they expands while baking. Garnish with pistachios and bake them for 18-10 min or till slightly golden. Remove and let it cool and. Store in a air tight container.
1) Don’t add yogurt directly at a time. add only if needed.
2) I used nutmeg powder which tasted great.
3) Don’t use salted butter, as cookies taste little more salty.
4) You can use any dry fruits instead of almonds.