Ingredients for Afghani Nan Khatai Cardamom Spiced Cookies Topped With Pistacios
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup vegetable oil
- 2 teaspoons ground cardamom
- 1/4 cup finely chopped pistachios
- 1 cup ghee
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How to Make Afghani Nan Khatai Cardamom Spiced Cookies Topped With Pistacios
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, and 2 teaspoons ground cardamom.
- Add 1 cup vegetable oil (or ghee for a richer flavor) to the dry ingredients. Mix until a crumbly dough forms.
- Roll the dough into 2-inch balls. Place them onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- While the cookies are still warm, sprinkle generously with ¼ cup finely chopped pistachios.
- Let the cookies cool completely on the baking sheet before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
66g
Fat
8g
Carbs
9g
