Naan Khatai

• 1/2 cup (125 ml) Unsalted Butter
• 2/3 cup (160 ml) Granulated sugar
• 1/2 cup (125 ml) Chicipea flour
• 1/3 cup (80 ml) All-purpose flour
• 1/3 cup (80 ml) Fine semolina (Sooji/Rava)
• 1/4 tdp (1 ml) Ground Cardamom
• 1 tabsp (15 ml) Sliced or slivered almonds and
• chopped unsalted pistachios
• Pinch each baking soda, table salt

1. In large mixing bowl, using electric mixer, on low, beat butter and sugar until fluffy, about 2 minutes.
2. In medium mixing bowl, sift chickpea flour, all-purpose flour, semolina, cardamon, baking soda and salt. In several additions, beat flour into butter-sugar mixture until smooth dough forms.
3. Divide dough into 24 balls. arrange 2 inches (5cm) apart on parchment-lined baking sheets. Press gently with fork until 3/4 inch (2cm) thick. Using fork, make criss-cross design on top. Press almonds and /or pistachios on top of each cookie.
4. Bake in preheated 375F (190C) oven until lightly golden, about 12 to 15 minutes. Cool 5 minutes.
5. Transfer to wire racks to cool. Store in air tight container at room temperature up to 1 week or freeze up to 1 month.
6. Makes 24 cookies.
7. Serve with coffee or tea.

butter, sugar, flour, flour, ground cardamom, almonds, unsalted pistachios, baking soda

Taken from www.epicurious.com/recipes/member/views/naan-khatai-51603001 (may not work)