Ingredients for Afghani Nan Khatai Cardamom Spiced Cookies Topped With Pistacios
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup vegetable oil (or ghee)
- Cardamom
- Pistachios
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!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
66g
Fat
8g
Carbs
9g