Almond Cardamom Cookies | Nan khatai | Cookies with Indian twist

I have been trying to make cookies since some time now, but my cookies tasted more like Sakkarpara ( Goodpara).Yes I love Sakkarpara, but I still wanted to make cookies!!! Yes, I am stubborn that way, can't get over a mis-adventure, even if the outcome was delicious. So I continued to dream about the perfect, melt-in-your-mouth, tasty cookies!!! And then I came across this recipe of Almond Cardamom cookies on Nag's Edible Garden (who in turn had this adapted from Manjula's Kitchen)...And when Nags asked me to do myself a favor and bake these tasties ASAP, i had to obey ;) and the best thing about them (apart from being tasty) they are also healthy with whole wheat and no baking powder!!!

And finally I can rest, coz I found the perfect cookies recipe :) I did some experiments with these cookies and finally realized that this recipe works best...

So here is the recipe...


1.5 Cups whole wheat flour
3/4 Cup Sugar - powdered (I had bought dried sugar-can juice, which is more like jaggery - i used that)
3/4 Cup butter - softened to room temperature (Nags says unsalted butter, but i had the regular Amul butter, so i used it)
1/4 teaspoon salt ( I skipped this as i had used salted butter, if you are using unsalted butter, then add the salt)
1/2 cup sliced almonds (rather than grating, i used my mortar and pastel to get big chunks of almonds)
3/4 teaspoon cardamom powder
2-3 tablespoon of milk (if needed)

1) Mix all the dry ingredients (i.e. wheat flour, sugar powder, salt-if using, almonds and cardamom powder.
2) Now, add the butter. It really is important to keep it at room temperature.
3) Mix well and knead the dough. If needed add milk, little by little and knead.
4) Pre-heat the oven to 150 degree C.
5) Grease a baking tray.
6) Take the dough of the size of a lemon and flatten it to get the circular, cookie like shape and arrange on the greased baking tray.
7) Using a fork, mark straight lines on the flattened cookies.
8) Bake the cookies at 150 degree C for 25 minutes (time may vary depending on your oven).
9) I flip them at around 15 minutes (but i think even if you don't flip, there won't be much harm)
10) Take out and cool on wire rack. Store in an air-tight container and enjoy!!!

I enjoyed mine with my evening milk and a book :) and oh, Zini had them in the morning!!!


1) If you reduce the amount of butter and compensate that with milk, then your cookies will be hard. So, no compromise on the amount of butter, please (I made that mistake and realized that was not a good idea)...
2) I also tried replacing, cardamom powder with Vanilla powder, these cookies too were okay. But i think, next time I will add at least 1 tablespoon of Vanilla powder for improved flavor....

P.S. - Yes, I am techie2mom from and I have decided to shift my food blog to blogger. will be moving recipes from wordpress to here soon.

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