Nan Khatai (cardamom biscuits)

• green cardamom pods3
• powdered sugar↗40g г
• unsalted butter↗100g г

  room temperature

• self‑raising white flour↗70g г
• chickpea flour↗25g г
• semolina↗25g г
• almonds in the shell↗24

  or crushed pistachios

Step-by-step instructions

1. 1

   Open the cardamom pods and remove the seeds. Grind the seeds into a powder in a mortar together with 1 tsp of sugar.

2. 2

   Beat the butter until soft, then gradually add the remaining powdered sugar and the ground cardamom. Continue beating until light and creamy, about 10 minutes.

3. 3

   Sift the flour and chickpea flour into a bowl, add the semolina and a pinch of salt, and whisk together. Add this to the butter‑sugar mixture in two portions. Gently knead into a soft dough.

4. 4

   Shape the dough into small balls the size of a marble, place them with space between on a parchment‑lined tray.

5. 5

   Gently flatten the top of each ball and press a whole almond or crushed pistachios into the centre. Chill for 20 minutes.

6. 6

   Preheat the oven to 160 °C/140 °C with convection/gas 3. Bake the biscuits for about 20 minutes or until golden. Let cool before storing in an airtight jar.