Step 1: Prepare the Oven
- Preheat your oven to 170°C (340°F).
- Line a baking tray with parchment paper.
Step 2: Mix the Dry Ingredients
In a large bowl, combine:
- All-purpose flour
- Chickpea flour
- Semolina
- Baking powder
- Baking soda
- Cardamom powder
- Salt
Whisk until evenly mixed.
Step 3: Cream Butter and Sugar
In another bowl:
- Beat the softened butter (or ghee) with powdered sugar for 3–5 minutes until light, fluffy, and creamy.
- Add vanilla extract if using.
Step 4: Make the Dough
- Gradually add the dry ingredients to the butter mixture.
- Mix gently until a soft dough forms.
- If the dough seems dry, add 1 tablespoon of milk at a time until it comes together.
Do not overmix.
Step 5: Shape the Biscuits
- Divide the dough into equal portions (about 45–50 g each).
- Roll into smooth balls.
- Place them on the prepared baking tray, leaving space between each biscuit.
Step 6: Add the Topping
- Mix the egg yolk with 1 teaspoon of milk.
- Brush the tops of each biscuit with the egg wash.
- Sprinkle sliced almonds on top.
- Gently press the almonds into the dough.
Step 7: Bake
Bake for 18–22 minutes, or until:
- The tops are beautifully golden brown.
- The bottoms are lightly golden.
- The biscuits develop their signature cracks.
Step 8: Cool
- Remove from the oven.
- Let the biscuits cool on the baking tray for 10 minutes.
- Transfer to a wire rack to cool completely.
The biscuits will become more crisp as they cool.
Tips for Perfect Nankhatai
- Use ghee for the most authentic flavor.
- Don’t overwork the dough, or the biscuits may become dense.
- Chill the dough for 15–20 minutes if it’s too soft.
- Store in an airtight container for up to 2 weeks.
- Add chopped pistachios or cashews for extra crunch.
Serving Suggestions
Serve these buttery Almond Nankhatai with:
- Hot chai
- Coffee
- Masala tea
- Warm milk
They also make a wonderful homemade gift during holidays and festive celebrations.
Prep Time: 20 minutes
Bake Time: 20 minutes
Total Time: 40 minutes
Servings: 10–12 biscuits
