Almond spice cookies or “Nankhatai” as they are called in India, always bring back childhood memories for me. My parents used to get Almond Nankhatai from a bakery close to our house. They were so fresh and fragrant that the whole house used to smell like a cookie jar for a few days.
Nankhatai is best described as an egg-less shortbread cookie, which has many variations. You can make these cookies sweet with nuts or savory, which often have cumin seeds or peanuts. They all melt in your mouth and leave you craving for more!
Healthy Twist to a Classic
This is my version – Almond Spice Cookies. I’ve made them healthier by substituting half of the All Purpose Flour
More Indian desserts to enjoy
 Kesar Badam Halwa |
Almond Spice Cookies
Print RecipeIngredients
- 1/2 cup All Purpose Flour
- 1/2 cup Whole Wheat Flour
- 1/4 cup Almond Flour
(or Almond Meal
)
- 1/4 cup Slivered Almonds
- 1 tablespoon Semolina
(soozi) (optional)
- 1 stick butter (4 oz.)
- 1/3 cup + 2 tablespoons Sugar
- 1 teaspoon cardamom powder
(or 4-5 pods, seeded and crushed)
- 1/4 teaspoon ground nutmeg
- 1 teaspoon Baking Powder
- 1/8 teaspoon salt
- 1 or 2 tablespoons warm milk (depending on consistency of the dough)
)
(soozi) (optional)
(or 4-5 pods, seeded and crushed)
Instructions
Sift the all-purpose and whole wheat flours in a bowl and add all dry ingredients. Mix well. Add softened butter to this mix.
Using a hand mixer or a soft spatula mix everything to make a soft dough. If the dough is too hard, add warm milk, a tablespoon at a time, to soften the dough.
Pre-heat oven to 350ºF. Using a cookie scoop, drop the cookie dough balls on a lined baking sheet, placing them 1.5-2 inches apart. This gives them room to expand. Bake for 16-18 minutes till they are light golden in color. Cool for 5 minutes and enjoy!
Notes
Baking times may vary from oven to oven. For the first time, put a timer for 16 minutes and check them. They should look slightly soft and chewy.
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