Pecan Nankhatai
Crisp Indian-style shortbread cookies with toasted nuts and warm nutmeg
Why This Recipe Works
These crisp, spiced biscuits are traditionally designed for dunking into hot chai. While usually made with ghee, this version uses olive oil for a clean finish that allows the warmth of the nutmeg and toasted pecans to shine.
Instructions
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
Pulse the pecans and oats in a blender until they reach a fine, powdery consistency. Transfer the mixture to a large bowl and whisk in the flour, powdered sugar, baking powder, and nutmeg until evenly combined.
Add the oil, soy milk, and vanilla, stirring until a smooth, pliable dough forms. Roll the dough into tablespoon-sized balls and arrange them on the prepared sheet, leaving about 2 inches of space between each to allow for slight spreading.
Gently flatten each ball with your palm and press the chopped pecans into the center of each cookie.
Bake until the cookies are golden brown and firm, about 25 to 30 minutes. Let them rest on the sheet for 5 minutes to set before transferring to a wire rack—they must cool completely to reach their full crispness.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container at room temperature for up to 5 days.
Can I make this ahead of time?
The baked cookies can be stored in an airtight container at room temperature for up to 5 days.
