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
Ingredients
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1/3 cup
flour
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1/3 cup
sooji (Indian Semolina)
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1/3 cup
chickpea flour
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1/4 teaspoon
baking powder
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1/2 teaspoon
ground cardamom seeds
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1/2 cup
soft unsalted butter, plus a little extra for greasing
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2/3 cup
sugar
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1 tablespoon
chopped flaked almonds
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1 tablespoon
chopped raw pistachios
Directions
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Preheat the oven to 375°F.
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Combine the flour, sooji, chickpea flour, baking powder, and cardamom in a medium bowl. Mix together with a fork or dry whisk.
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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.
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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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