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Coffee Nankhatai cookies with almonds
Delicious coffee nankhatai with almonds

Coffee Infused Indian Shortbread (Nankhatai)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
Nankhatai is the queen of Indian tea time cookies: typically eggless (though this rich version uses egg), crumbly buttery biscuits that melt on the tongue. The bitterness of coffee adds a modern twist to the traditional cardamom flavor, while almond flour adds extra crunch.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 12 servings
🔥 Calories 160 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Baking sheet with parchment
  • Whisk or Hand Mixer

Allergen Information

⚠️ Milk
⚠️ Egg
⚠️ Tree Nuts (Almond)
⚠️ Wheat

Instructions

1 ✓

Cream the butter with powdered sugar until pale. Add egg yolk and the thick coffee extract.

Tip: Powdered sugar gives a finer texture than granulated sugar.
2 ✓

Mix flour, almond flour, baking powder, salt, and cardamom. Sift into the butter mixture.

Tip: Cardamom and coffee are a classic pairing.
3 ✓

Knead dough quickly. If too soft, refrigerate for 20 minutes.

Tip: Don't overwork, or hand heat will melt butter making cookies hard.
4 ✓

Form small balls, place on tray, flatten slightly. Press an almond or coffee bean into the center.

Tip: Leave space, they will spread slightly.
5 ✓

Bake at 350°F (180°C) for 12-15 minutes until bottoms just start to brown.

Tip: Tops should remain pale, do not overbake!

Recipe FAQ

Why did the cookie spread?
Butter was too soft, or you didn't chill dough before baking.
How to make it crumbly?
Creaming butter and sugar well is the secret, plus baking powder.

Ingredients

  • 1 1/2 cups All-Purpose Flour
  • 1/2 cup Almond Flour
  • 2/3 cup Unsalted Butter (room temp)
  • 1 cup Powdered Sugar
  • 1 large Egg Yolk
  • 1 tbsp Instant Coffee (dissolved in 1 tsp water)
  • 1/2 tsp Baking Powder
  • 1 pinch Salt
  • 1/2 tsp Ground Cardamom