Afghani Nan Khatai Cardamom Spiced Cookies Topped with Pistacios
Transport your taste buds to the heart of Afghan culinary tradition with these irresistible Afghani Nan Khatai Cardamom Spiced Cookies topped with Pistachios. Infused with the warm, aromatic essence of ground cardamom and made with a tender blend of all-purpose and gram flour for a melt-in-your-mouth texture, these cookies are a perfect marriage of subtle sweetness and buttery richness. Each cookie is adorned with a sprinkle of finely chopped pistachios, adding a delightful crunch and a touch of luxury. Ready in just over 30 minutes, this recipe is an easy yet elegant treat, ideal for pairing with a hot cup of tea or coffee. Whether you're hosting guests or indulging solo, these cardamom cookies promise to elevate your snacking experience.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Powdered sugar
- 120 grams Ghee (clarified butter) or unsalted butter
- 50 grams Gram flour (besan)
- 1 teaspoon Ground cardamom
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 50 grams Pistachios, finely chopped
- 2 tablespoons Milk (optional, for brushing)
Instructions
Preheat your oven to 170°C (340°F) and line a baking tray with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, gram flour (besan), baking powder, salt, and ground cardamom.
In another bowl, cream together the ghee (or butter) and powdered sugar until light and fluffy. You can use a hand mixer or whisk for this step.
Gradually add the dry ingredients to the creamed mixture, mixing until it forms a soft dough. Avoid over-mixing to ensure the cookies remain tender.
Divide the dough into 24 equal portions and roll each portion into a smooth ball.
Place the dough balls on the prepared baking tray, leaving about 2 cm (1 inch) of space between them to allow for slight spreading during baking.
Gently flatten each dough ball with the palm of your hand and press a pinch of chopped pistachios onto the center of each cookie. If desired, lightly brush the tops with milk to help the pistachios stick and give a shiny finish.
Bake in the preheated oven for 16-18 minutes, or until the edges are lightly golden. Be careful not to over-bake as Nan Khatai should remain slightly pale.
Remove the cookies from the oven and allow them to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
Serve your Nan Khatai alongside a hot cup of tea or coffee and enjoy their delicate, buttery texture and aromatic flavor.
Nutrition Facts
Calories |
2651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.9 g | 191% | |
| Saturated Fat | 80.8 g | 404% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 863 mg | 38% | |
| Total Carbohydrate | 300.6 g | 109% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 109.3 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 148 mg | 11% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1221 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
