Nan Khatai (Persian Shortbread Cookie)! Recipe (with Video)

Preparing the Dough
1. In a bowl add ghee and powdered sugar.
2. Whisk until pale and fluffy.
3. Make sure ghee is room temperature.
4. If it’s too hard to whisk then melt it just a bit before adding in the powdered sugar.
5. Refrigerate it for 15 minutes once done whisking ghee and powdered sugar.
6. Otherwise the consistency of the cookies will be off.
7. Add dry milk, crushed cardamom and flour one tbsp at a time.
8. Mix and repeat the process until the flour is completely incorporated.
9. Knead it until smooth and not sticky.
Adding the Almonds
1. Time to add the almonds.
2. I use my hands to mix the almonds because I want to feel that they are evenly distributed.
3. Then make 7 balls with even amount of almonds.
4. Make sure the almonds show on top as that’s part of the look of nan khatai.
Baking the Cookies
1. Whisk one egg yolk and generously brush it on top.
2. Bake at 350 for 20 minutes.
3. The top should be golden brown.
4. Carefully remove the cookie and place it on the cooling rack.
5. Due to powdered sugar, the cookies will feel wet and raw to the touch.
6. Don’t worry, they are perfectly baked.
7. Let it completely cool for an hour and that will go away.
Storing and Serving
1. Store it in a container and it will stay fresh on the counter for a week.
2. I highly doubt it will last that long though!
3. Enjoy it with a cup of cardamom tea!