Assorted Almond Shortbread Cookies (Gluten-free, Grain-free)
A smorgasbord of shortbread! These eggless Indian shortbread cookies (aka Nankhatai) are generally made with a handful of simple ingredients… flour, sugar, cardamom and ghee. My homemade versions are gluten-free, grain-free and not overly sweet. I had made small batches of nankhatai during Diwali, but did not get around to sharing the recipes. I used a few different sweeteners including sugar, coconut sugar and erythritol… so there’s something for everyone. The texture of the cookies varies a bit, depending upon the sweetener used. Feel free to double the quantity if you are making only one variety of shortbread cookies.
Recipes
cardaMom almond Shortbread cookies
(Makes 8 cookies)
Ingredients
2 tbsp sugar or 2 1/2 tbsp powdered erythritol
1 tbsp tapioca flour/potato starch/cornflour
3 green cardamoms
1/8 tsp baking powder
Pinch of salt
1/2 cup + 2 tbsp blanched almond flour
2 tbsp ghee
Chopped nuts for garnish
Method
Preheat your oven to 180°C. Line a baking tray with a Silpat or parchment paper and set aside.
In a blender, pulse the sugar/erythritol, tapioca flour/potato starch/cornflour, cardamom, baking powder and salt until finely powdered.
Add the almond flour and pulse only 2-3 more times.
Transfer to a bowl and use a fork or clean fingers to work in the ghee until a soft dough is formed.
Scoop tablespoons of the dough and place them two inches apart on the baking tray.
Flatten them slightly, sprinkle some chopped nuts on top and bake for 12-15 minutes or until the edges start to turn a light brown. Do not let the cookies brown, they are meant to stay pale.
Remove from the oven and leave the cookies on the baking tray for 5 minutes to set. Transfer them to a wire rack to cool completely. The cookies will be soft when warm, but will crisp upon cooling.
Store the shortbread in an airtight container for up to a week.
Rose Almond Shortbread cookies
(Makes 8 cookies)
Ingredients
2 tbsp sugar
1 tbsp tapioca flour/potato starch/cornflour
2 green cardamoms
1/8 tsp baking powder
Pinch of salt
1/2 cup + 2 tbsp almond flour
2 tbsp ghee
1/2 tsp rose syrup or a few drops of rose water
Chopped nuts for garnish
Method
Follow the same method as the cardamom almond shortbread cookies. Add the rose syrup along with the ghee.
Chocolate Almond Shortbread cookies
(Makes 8 cookies)
Ingredients
2 tbsp coconut sugar
1 tbsp tapioca flour/potato starch/cornflour
2 green cardamoms
1/8 tsp baking powder
Pinch of salt
1/2 cup almond flour
2 tbsp unsweetened cocoa powder
2 tbsp ghee
Chopped nuts for garnish
Method
Follow the same method as the cardamom almond shortbread cookies. Add the cocoa powder along with the almond flour and pulse.
Pistachio Almond Shortbread cookies
(Makes 8 cookies)
Ingredients
2 1/2 tbsp powdered erythritol
1 tbsp tapioca flour/potato starch/cornflour
2 green cardamoms
1/8 tsp baking powder
Pinch of salt
1/2 cup almond flour
2 tbsp shelled pistachios
1/2 tsp lime zest (optional)
2 tbsp ghee
Chopped nuts for garnish
Method
Follow the same method as the cardamom almond shortbread cookies. Blend the lime zest along with the erythritol. Blend the pistachios along with the almond flour.
