Nankhatai (Semolina Shortbread)

Ingredients

For 10 servings

• •4 oz (113 g) unsalted butter, room temperature
• •0.5 tasse (65 g) powdered sugar
• •1 tasse (120 g) all-purpose flour
• •2 c. à soupe fine semolina (suji)
• •0.25 c. à café baking soda
• •4 green cardamom seeds (removed from the pod), crushed in a mortar and pestle
• •Pinch of salt, or to taste
• •1 c. à soupe crushed pistachios or almonds
• •1 egg, beaten

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.