Crumbly and crisp, these Almond Spice Cookies, or Almond Nankhatai, are a perfect blend of sweet and spice. This healthier Nankhatai recipe, or, eggless Almond Spice Cookies switches half the flour with whole wheat and almond flour. Cardamom and nutmeg bring this cookie to life.
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 Cookie
This is my version of the classic Nankhatai or Almond Spice Cookies. I made them healthier by substituting half of the All Purpose Flour
with Whole Wheat Flour
and boosted the almond flavor by replacing some of the flour with Almond Flour
(also bumps up the protein).
The cardamom and nutmeg bring this cookie to life with a touch of spice and I add a little semolina to add a crunch. These cookies make the perfect accompaniment to a cup of tea or coffee!
How to Make Almond Nankhatai Cookies
You can make these cookies in 3 simple steps:
- Sift the all-purpose and whole wheat flour 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 with a cup of tea!
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 |
★ Have you tried this recipe? Click on the stars ★ in the recipe card to let us know your feedback!
Indian Nankhatai Cookies | Almond Spice Cookies
Ingredients
- 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
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!
No Comments