Almond Orange Nankhatai / Almond Shortbread Cookies

These Almond Orange Nankhatai are buttery, flaky, and crispy outside with a melt-in-a-mouth interior. They are eggless shortbread cookies with cardamom, orange, and vanilla flavors!

The recipe for Almond Orange Nankhatai is beyond easy, simple, and quick. They are perfect to have with a cup of tea or coffee. Each bite of this shortbread cookie is packed with different but delicious flavors.

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
• Recipe Card

About Almond Orange Nankhatai

If you are a regular on my blog, you may know that I have a special love for homemade cookies. They are great with my Indian cardamom tea; it’s delicious!

I have already posted Nankhatai and Shortbread Cookies recipes. However, I have not used ghee in this recipe as per the tradition of making Nankhatai. But I will still call these shortbread cookies Nankhatai because they have similar textures.

But anyway, whatever you name these cookies, they are perfectly crispy outside with a tender texture inside. Almond Orange Nankhatai is flaky, slightly crumbly, buttery, and flavorful.

These cookies have a perfect zing of orange flavor that compliments cardamom and vanilla well. So, try this recipe if you want to make your shortbread cookies with some flavorful twist.

I have also used rice flour and ground almonds to make the dough. While rice flour makes the cookies flakier, an almond meal adds tenderness to the cookies.

Ingredients and Notes

• All-Purpose Flour: I have used unbleached all-purpose flour, which I mainly use for most of my baking goods. 
• 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. If we add some gluten-free flour, it cuts down the overall protein content of the dough. Also, it makes Nankhatai tender and flakier.
• Almond Meal: It is easy to make an almond meal 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 the complete melting of butter 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 be formed, as butter will soften.
• Sugar: This recipe requires only ¼ cup of sugar, 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 sweet and warm flavors 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, or shortbread cookie recipe, is simple and quick. I have not used the creaming method but added cold butter to the flour mixture. Also, there is no need for an electric mixture; the dough comes together quickly using hands.

Making The Dough

• To make an almond meal, grind almonds in a food processor or blender in quick pulses and make a coarse powder. Set aside.
• Do not over-grind the almonds; otherwise, the oil will be released from the almonds.
• 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 finger, mix butter with flour mixture and slowly work 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 a couple of minutes.
• Once smooth and soft dough is formed, stop kneading. Avoid over-kneading, as the butter will start warming, making the dough sticky.

• Place the dough onto a clean working surface and roll it into a 7-8 inches long log shape.

• Wrap the log in plastic wrap and pop it into the fridge 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 slices from the log and place them on a baking sheet, keeping at least an inch of space 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 onto a cooling rack. Let the cookies cool completely before serving and storing.

More Delicious Cookies

Recipe Card