I often joke that if there is anything that will bring Bangladeshis, Indians, and Pakistanis together, it is their love for nankhatai. A delicate, crumbly shortbread, nankhatai came out of a Dutch-owned bakery that was passed on to a Parsi man in Gujarat state in India. Since then, it has become a staple in bakeries across the subcontinent. Unlike American cookies, nankhatai are only slightly sweetened and best served with tea.
Recipe information
Total Time
1 hour 20 minutes
Yield
Makes 10
Ingredients
4
½
1
2
¼
4
1
1
Need to make a substitution?
Preparation
Step 1
In a large bowl, using an electric mixer, beat 4 oz. (113 g) unsalted butter, room temperature, and ½ cup (65 g) powdered sugar on high speed for 3–6 minutes until lighter in color and fluffy. Stop to scrape down the sides of the bowl.
Step 2
Add 1 cup (120 g) all-purpose flour, 2 Tbsp. fine semolina (suji), ¼ tsp. baking soda, 4 green cardamom seeds (removed from the pod), crushed in a mortar and pestle, and pinch of salt, or to taste, and mix well. The mixture will be a bit stiff but that’s okay. Divide the dough into 10 portions and form each into a small disk, about 2" (5 cm) wide. Place the disks on the prepared baking sheet and top them with 1 Tbsp. crushed pistachios or almonds. Refrigerate the baking sheet with the cookies on it for 30 minutes.
Step 3
While the nankhatai chill, position an oven rack in the center of the oven and preheat the oven to 350°F (180°C). Remove the baking sheet from the fridge and brush the top and side of each disk with 1 egg, beaten. Place the baking sheet in the oven and bake for 10–12 minutes until the nankhatai have risen and are golden brown. Transfer to a wire rack and let cool for 5–10 minutes before serving.
