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Author Notes: "These are my favorite Indian biscuits, and very easy to put together. I have loved naan khatai since i was a child. They are light and crumbly and also slightly chewy, with a texture somewhere between that of shortbread and a macaroon." -TKTKTK Recipe slightly adapted from TKTKTK (TKTK, TKTK). —Food52
Makes 24 biscuits
- 1/3 cup flour
- 1/3 cup sooji (Indian Semolina)
- 1/3 cup chickpea flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon ground cardamom seeds
- 1/2 cup soft unsalted butter, plus a little extra for greasing
- 2/3 cup sugar
- 1 tablespoon chopped flaked almonds
- 1 tablespoon chopped raw pistachios
- Preheat the oven to 375°F.
- Combine the flour, sooji, chickpea flour, baking powder, and cardamom in a medium bowl. Mix together with a fork or dry whisk.
- Put the butter and sugar in a large bowl. Using an electric beater, cream the two together until light and frothy. Add the flour mixture, then use your hands and a light touch to combine them and form a ball of dough. Break the ball into 24 equal parts and roll each into a ball. Make sure there are no cracks in the balls. Flatten the balls very slightly between your palms.
- Grease a baking sheet with butter. Lay the slightly flattened balls on it about 1 1/2 inches apart. Cut shallow lines in the pattern of a tic-tac-toe grid on top of each biscuit without going right to the edge. Place a mixture of the nuts in the central square, pushing them down a bit so they do not roll off. Bake for 12-14 inutes (they will still be very soft), then set aside to cool on a sheet for 5 minutes. Using a fine spatula, carefully transfer them to a wire rack to cool completely. Store in a flat, airtight container.
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