Almond Orange Nankhatai

This Orange Almond Nankhatai recipe makes buttery, flaky cookies with crisp edges and melt-in-the-mouth texture. Flavored with cardamom, orange, and vanilla, they're a delicious twist on classic Indian shortbread.

Servings: Cookies

Course: Dessert, Snack

Cuisine: Indian

Diet: Eggless, Vegetarian

Ingredients

▢ 1 cup (120g) all-purpose flour
▢ 3 tablespoon (35g) rice flour
▢ ¼ teaspoon salt
▢ ¼ cup (30g) ground almonds (almond meal)
▢ ½ cup (113g) cold and unsalted butter cut into small pieces
▢ ¼ cup (50g) granulated sugar
▢ ¼ teaspoon cardamom powder
▢ 2 teaspoon orange zest
▢ ½ teaspoon pure vanilla extract

Instructions

Making The Dough

To make almond meal, grind almonds in a food processor or blender in quick pulses until a coarse powder forms. Set aside.
Do not over-grind the almonds; otherwise, the oil will be released, and the ground almonds will become lumpy.
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. Slowly mix until everything comes together into a smooth dough.
Initially, you might feel it’s not coming together, but as soon as the butter starts to soften, the dough will be formed. It will take a minute or two.
Once the soft dough is formed, stop kneading. Avoid over-kneading as the butter will start to warm, making the dough sticky.
Place the dough on a clean work surface and roll it into a log shape, 7-8 inches long. 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 1 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 to 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.

Notes

Measurements: Accurate measurements are key to perfect cookies. I recommend using a kitchen scale. If using measuring cups, fluff the flour with a spoon, spoon it into the cup, and level it off with a knife.
Almonds: Grind almonds into a powder, avoiding over-grinding. Almond meal can be replaced with store-bought almond flour.
Butter: Use very cold butter and cut it into small pieces so it mixes easily with the flour.
Dough: Handle the dough gently and avoid overworking. Overworking will make the butter warm and make the dough sticky.
Chilling: Chilling the dough is essential. Refrigerate the dough log for at least 1 hour and up to 24 hours before baking to prevent the cookies from spreading in the oven.

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