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 of the classic Nankhatai or Almond Spice Cookies. I made them healthier by substituting half of the All Purpose Flour
More Indian Desserts to Enjoy
Here are some other Indian desserts that I love to make and my family really enjoys.
 Sooji Sheera (Semolina Pudding) |  Kesar Badam Halwa |
 10-Minute Coconut Laddoo |  Easiest Besan Laddoo |
 Gajar Burfi (Carrot Fudge) |  Gajar ka Halwa |
 Kheer, Rice Pudding |  Baked Gujiya |
 Deep Fried Gujiya |
Rate this Recipe
If you tried this recipe, please give a star ★ rating.
This healthier version of Nankhatai or Eggless Almond Spice Cookies substitutes half the all-purpose flour with whole wheat flour and adds almond flour, which bumps up the protein & almond flavor. The cardamom and nutmeg bring this cookie to life with a touch of spice. They make the perfect accompaniment to a cup of tea or coffee!
- 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)
- 4 oz butter (1 stick)
- 1/3 cup sugar + 2 extra tablespoons
- 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 tablespoons warm milk : adjust depending on consistency of the dough
- 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!
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.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.
No Comments