NAAN KHATAI

NAAN KHATAI image

Yield 4, 24

Number Of Ingredients 9

1/2 cup (125 ml) Unsalted Butter
2/3 cup (160 ml) Granulated sugar
1/2 cup (125 ml) Chicipea flour
1/3 cup (80 ml) All-purpose flour
1/3 cup (80 ml) Fine semolina (Sooji/Rava)
1/4 tdp (1 ml) Ground Cardamom
1 tabsp (15 ml) Sliced or slivered almonds and
chopped unsalted pistachios
Pinch each baking soda, table salt

Steps:

In large mixing bowl, using electric mixer, on low, beat butter and sugar until fluffy, about 2 minutes. In medium mixing bowl, sift chickpea flour, all-purpose flour, semolina, cardamon, baking soda and salt. In several additions, beat flour into butter-sugar mixture until smooth dough forms. Divide dough into 24 balls. arrange 2 inches (5cm) apart on parchment-lined baking sheets. Press gently with fork until 3/4 inch (2cm) thick. Using fork, make criss-cross design on top. Press almonds and /or pistachios on top of each cookie. Bake in preheated 375F (190C) oven until lightly golden, about 12 to 15 minutes. Cool 5 minutes. Transfer to wire racks to cool. Store in air tight container at room temperature up to 1 week or freeze up to 1 month. Makes 24 cookies. Serve with coffee or tea.