Naan Khatai

Name: Naan Khatai
Ingredients: 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

9 ingredients

1 steps

Ingredients

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

Directions

1

{"0":"In large mixing bowl, using electric mixer, on low, beat butter and sugar until fluffy, about 2 minutes.","2":"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.","4":"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.","6":"Bake in preheated 375F (190C) oven until lightly golden, about 12 to 15 minutes. Cool 5 minutes.","8":"Transfer to wire racks to cool. Store in air tight container at room temperature up to 1 week or freeze up to 1 month.","10":"Makes 24 cookies.","11":"Serve with coffee or tea."}