Almond Orange Nankhatai / Almond Shortbread Cookies

These Eggless Almond Orange Nankhatai are buttery and crisp on the outside, yet soft and melt-in-the-mouth inside. Infused with cardamom, orange, and vanilla, each bite bursts with rich, aromatic flavor; a delightful twist on the classic Indian shortbread cookie.

The recipe for Almond Orange Nankhatai is beyond easy, quick, and fuss-free. Each bite of this cookie is delicious, and it pairs perfectly with a cup of tea or coffee.

Jump to:

• About Almond Orange Nankhatai
• Why You Will Love These Cookies
• Ingredients and Notes
• How To Make Almond Orange Nankhatai
• Storing Suggestions
• Baking Tips For Almond Orange Nankhatai
• More Delicious Cookies
• Almond Orange Nankhatai

About Almond Orange Nankhatai

If you're a regular reader of my blog, you probably know how much I love homemade cookies. They're perfect with a cup of my masala tea; absolutely irresistible!

I've already shared my Nankhatai and Shortbread Cookies recipes, but this time, I've taken a little twist. I haven't used ghee in this recipe, which is traditional for Nankhatai, but these cookies still have the same lovely texture.

These Orange Almond Nankhtai are crisp on the outside, tender on the inside, flaky, slightly crumbly, buttery, and packed with flavor. The orange adds a refreshing zing that pairs beautifully with cardamom and vanilla, giving the classic shortbread a delightful twist.

To make the dough, I've used rice flour and ground almonds. Rice flour adds extra flakiness, while almond meal makes the cookies wonderfully tender. These little additions make every bite a perfect balance of texture and flavor.

Ingredients and Notes

• Flour: I use unbleached all-purpose flour for most of my baking. 
• Rice Flour: I have used rice flour for the first time in cookie baking. I came across a British shortbread recipe that calls for rice flour in addition to all-purpose flour. It made me enthusiastic about discovering what rice flour can do to cookies. After reading a few articles, I realized that rice flour is used as a gluten-free flour. Adding gluten-free flour reduces the dough’s overall protein content. Also, it makes Nankhatai tender and flakier.
• Almond Meal: It is easy to make at home. Throw the whole almonds in the blender or food processor and grind them. However, do not over-grind, and keep the texture slightly coarse.
• Salt: I like these buttery cookies with a slight contrast of salt. Some classic shortbread cookie recipes do not call for salt. If you prefer, you can also skip the salt.
• Butter: I used cold butter for this recipe. Using cold butter in the recipe helps prevent it from completely melting during the process. Also, the cold butter makes the Nankhati super flaky. However, it seems it does not come together while making the dough because of the cold butter. But within a minute or two, the dough will form as the butter softens.
• Sugar: This recipe calls for only ¼ cup, making the cookies mild to moderately sweet.
• Orange Zest: It adds a fresh citrus flavor to these cookies. And it pairs well with cardamom and vanilla flavors.
• Ground Cardamom: It adds a sweet, warm flavor to the cookies. Also, it brings an Indian touch to these shortbread cookies.
• Vanilla: I like to add vanilla flavor to these Nankhatai. However, you can skip it if you want. Or add almond extract for a prominent almond flavor.

How To Make Almond Orange Nankhatai

This Nankhatai (shortbread cookie) recipe is quick and straightforward. I have not used the creaming method; instead, I added cold butter to the flour mixture. Also, there is no need for an electric mixer; the dough comes together quickly with your hands.

Making The Dough

• To make almond meal, grind almonds in a food processor or blender in quick pulses until coarse.
• Set aside.
• Do not over-grind the almonds; otherwise, the oil will be released.
• Whisk all-purpose flour, rice flour, salt, almond meal, sugar, ground cardamom, and orange zest together in a large mixing bowl.

• To this, add cold butter pieces and vanilla extract.

• Working with your fingers, mix the butter into the flour mixture, gradually working until everything comes together into a smooth dough.
• Initially, you might feel it’s not coming together, but the dough will be formed as soon as the butter softens. It will take a minute or two.
• Once the dough is smooth and soft, stop kneading. Avoid over-kneading, as the butter will start warming, making the dough sticky.

• Place the dough on a clean work surface and roll it into a 7-8-inch-long log.

• Wrap the log in plastic wrap and refrigerate for at least an hour.
• Or keep it in the freezer for 30 minutes.

Baking The Cookies

• Preheat the oven to 325°F (165°C) and line the baking sheet with parchment paper or a silicone mat.
• Once the dough is firm and ready, remove it from the fridge and unwrap it.
• Using a sharp knife, cut ¼-inch-thick slices from the log and place them on a baking sheet, leaving at least an inch between them.

• Bake these Nankhatai for 20 to 25 minutes or until lightly golden brown.
• If you want a tender interior of Nankhatai, bake for 20-22 minutes; for a little crispier texture, bake for 25 minutes.
• I baked Nankhatai for 22 minutes.
• Remove from the oven and transfer to a cooling rack.
• Let the cookies cool completely before serving and storing.

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