Indian Nankhatai
Nankhatai come from Northern India. Nan refers to naan, which means bread, and khatai means biscuit. They are a style of shortbread cookie made without eggs, so they are a good option for those with egg allergies.
Ingredients
5 cups all-purpose flour
1 cup gram lentil flour (see note)
3 cups ghee, at room temperature
2 1/2 cups powdered sugar
Pinch baking soda
25 to 30 whole unsalted pistachios
Directions
Heat oven to 350 degrees. Grease a couple baking sheets or line with parchment paper.
Mix the ghee and powdered sugar until it is smooth. Fold in baking soda, gram lentil flour and all-purpose flour. Cover dough with plastic wrap and let it rest at room temperature for 25 minutes.
Make 1-inch balls and flatten them to about a quarter-inch thick. Add a pistachio at the center of each cookie.
Bake for 22 to 25 minutes on the middle rack. Keep a close watch on them—nankhatai should stay white.
Suggestions
The gram lentil flour can be found in area Indian grocery stores or online.
Make this recipe gluten-free by substituting a "1-to-1" gluten-free flour.
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