Nankhatai (Semolina Shortbread)

Method

1. 1

   In a large bowl, using an electric mixer, beat 4 oz. (113 g) unsalted butter, room temperature, and ½ cup (65 g) powdered sugar on high speed for 3–6 minutes until lighter in color and fluffy. Stop to scrape down the sides of the bowl.

2. 2

   Add 1 cup (120 g) all-purpose flour, 2 Tbsp. fine semolina (suji), ¼ tsp. baking soda, 4 green cardamom seeds (removed from the pod), crushed in a mortar and pestle, and pinch of salt, or to taste, and mix well. The mixture will be a bit stiff but that’s okay. Divide the dough into 10 portions and form each into a small disk, about 2" (5 cm) wide. Place the disks on the prepared baking sheet and top them with 1 Tbsp. crushed pistachios or almonds. Refrigerate the baking sheet with the cookies on it for 30 minutes.

3. 3

   While the nankhatai chill, position an oven rack in the center of the oven and preheat the oven to 350°F (180°C). Remove the baking sheet from the fridge and brush the top and side of each disk with 1 egg, beaten. Place the baking sheet in the oven and bake for 10–12 minutes until the nankhatai have risen and are golden brown. Transfer to a wire rack and let cool for 5–10 minutes before serving.

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