Nan khatai is a shortbread cookie with a nutty flavor and cardamom flavor. In India, it is a traditional holiday treat. But who are we to deny ourselves a holiday any day.
There are dozens of recipes for nan khatai. Traditionally there are no eggs in them, we’ve gone further in our cookies with not a gram of sugar, gluten, and only 113 calories per piece. But they turn out just as soft and crumbly, the secret is just the butter.
The important detail is that traditionally they make a cross in the center of each cookie and sprinkle pecans on top.
- 112 gr almond flour
- 30 gr coconut flour
- 30 gr erythritol
- 10 gr baking powder
- 50 gr butter
- 1 tsp cinnamon
- 3 green cardamom pods
- Split the cardamom pods and remove the seeds. Pound the seeds to a powder in a pestle and mortar with 1 tsp of the erythritol.
- Take the butter out of the fridge. Cut it into squares. Mix the flour, erythritol, baking powder, cinnamon, salt and barberry (I used less than half a bag of berries for pilaf). Throw the butter in there and work it intensely with a fork or your hands. Here's a tip: if you do everything very, very quickly, before the butter gets all soft, you can immediately throw the dough on baking paper, cover with a second sheet, roll it with a rolling pin and cut up cookies. If, on the other hand, the dough is starting to melt and shiny, you will have to put it in the freezer for a few minutes and then roll it out and cut it up
- Line a baking tray with baking paper, place the cookies and pop them in the oven for 10-15 minutes-until they begin to turn golden. Remove from the oven and let cool on a baking sheet.