These rich, buttery Almond Nankhatai are crisp on the outside, soft and crumbly on the inside, with a delicious nutty flavor. Perfect with tea or coffee!
Ingredients
- 2 cups (250 g) all-purpose flour
- ½ cup (60 g) chickpea flour (besan)
- ½ cup (60 g) semolina (fine sooji)
- 1 cup (225 g) unsalted butter or ghee, softened
- 1 cup (120 g) powdered sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cardamom powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract (optional)
- 2–3 tablespoons milk (only if needed)
- ¼ cup sliced almonds, for topping
For the Egg Wash
- 1 egg yolk
- 1 teaspoon milk
