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
• Step by Step Directions
• Storing Suggestions
• Helpful Tips
• More Delicious Cookies
• Recipe Card

About Almond Orange Nankhatai

If you are regular to 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 anyways, 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 well with cardamom and vanilla. So if you want to make your shortbread cookies with some flavorful twist, try this recipe.

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

Ingredients

1. All-Purpose Flour: I have used unbleached all-purpose flour, which I mainly use for most of my baking goods. 
2. Rice Flour: I have used rice flour first time in cookie baking. Actually, I came across a British shortbread recipe that calls for rice flour in addition to all-purpose flour. It made me enthusiastic about finding out what rice flour can do to cookies. After reading a few articles, I realized that rice flour is used for the same reason I have used chickpea flour and semolina in my Nankhatai recipe. If we add some gluten-free flour, it cuts down the overall protein content of the dough. Also, it makes Nankhatai tender and flakier.
3. 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.
4. 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.
5. Butter: I used cold butter for this recipe. Using cold butter in the recipe helps to prevent from complete melting of butter during the process. Also, the cold butter makes the Nankhati super flaky. However, while making the dough, it seems it is not coming together because of cold butter. But just within a minute or two, the dough will be formed, as butter will start to soften.
6. Sugar: This recipe requires only ¼ cup of sugar, making the cookies mild to moderately sweet.
7. Orange Zest: It adds a fresh citrus flavor to these cookies. And it pairs well with cardamom and vanilla flavors.
8. Ground Cardamom: It adds sweet and warm flavors to the cookies. Also, it brings an Indian touch to these shortbread cookies.
9. 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.

Step by Step Directions

This Nankhatai or shortbread cookie recipe is simple and quick. I have not used the creaming method but instead 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 starts to soften. 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 log shape, 7-8 inches long.

• 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.

Storing Suggestions

• These cookies can stay at room temperature for several days. Store them in an airtight container.
• Shortbread Cookies also freeze well. Store them in a freezer-safe container or bag for up to a month.

Helpful Tips

• Measurements: For the perfect cookies, make sure to measure the flour and other ingredients correctly. I will suggest using a kitchen scale. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then level it off with the knife.
• Almonds: Grind the almonds into a coarse powder. Do not over-grind to prevent the separation of oil from the almonds. If you have a store-bought almond meal, you can use that.
• Butter: Butter should be very cold for this recipe. Cut it into small pieces for easy mixing into the flour mixture.
• Dough: Do not overwork the dough; otherwise, the butter will start warming, and the dough will become sticky.
• Chilling The dough: The chilling of the dough is essential for this recipe. You can refrigerate the dough log for one hour to 24 hours.

More Delicious Cookies

Recipe Card