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Sunday, January 13, 2013

Naankhatai–Indian Eggless Cookie

IMG_6672We eat a lot of cookies at home. I keep boxes filled with them and in a day they mysteriously disappear. Being the chief health officer at home, I have to be careful in not making them butter rich and at the same time they have to be tasty. Keeping all of these in mind I made naankhatai which is Indian eggless crumb textured shortbread cookie.

I use ground almonds in these cookies and the oil in them acts as a binding agent and lowers the need for butter. Also the natural sweetness allows me to use less sugar and make it healthier.


  1. 1 cup whole wheat flour ( Atta )
  2. 1 cup all purpose flour ( Maida )
  3. 1 cup finely ground almond
  4. 1 cup sugar
  5. 1tsp. cardamom powder 
  6. 1/2 cup butter ( At room temperature )
  7. 2tsp. baking powder
  8. 1/4 cup milk
  9. Few sliced almonds and pistachio for garnishing


Pre heat oven at 350F.

In a big mixing bowl take all dry ingredients ( Whole wheat flour + All purpose flour + Ground almond + Sugar + Cardamom powder + Baking powder ) and mix really well

Add soft butter to it and using your finger tips rub it in the flour mixture till incorporated.

If required ad little milk at a time to it until a firm dough is formed.

Pinch out small pieces and roll into a ball by rolling them between your palms. Slightly flatten it by gently applying little pressure and then top it with an almond or pistachio slice.

Place them on a ungreased cookie sheet keeping a minimum of 2” distance in between.

Bake for 15 – 20 minutes. This should retain the pale color of shortbreads. Remove from the oven at allow them to cool down before you store.



quaditi said...

looks very yammy..i love that cookie-keeper.

Anonymous said...

Somtapa di,at what temperature should i bake these?also should i blanch the almonds first and then grind?

Somtapa Brahmachari said...

Bake it at 180C. No you don't have to blanch them. Just grind them into a fine powder and add.