Pistachio, Orange Zest, + Date Nankatai
Spiced Indian Shortbread
Why This Recipe Works
These light and airy biscuits are similar to shortbread but melt away like sweet clouds on the tongue. Infused with orange zest, cardamom, and chewy dates, they are the quintessential accompaniment to a hot cup of tea.
Instructions
Blitz the pistachios into a coarse texture. Combine the cold butter with flours, sugar, zest, dates, cardamom, and most of the pistachios in a large bowl.
Rub the butter into the flour with your fingertips until the dough comes together. Knead until smooth, but do not overwork it or the texture will become heavy.
Roll the dough into two logs (2-inch diameter), wrap in plastic, and chill for at least 45 minutes to firm up for clean slicing.
Cut the logs into quarter-inch slices and place them on baking trays. Sprinkle with the reserved sugar and pistachios.
Bake at 325°F for 20-25 minutes until they are a pale gold. Let them cool on the pan to ensure they don't break.
Frequently Asked Questions
Can I freeze this recipe?
Store cooled cookies in an airtight container at room temperature for up to 1 week.
Can I make this ahead of time?
The dough logs can be made up to 2 days in advance and stored in the refrigerator. Let them sit at room temperature for about 15 minutes before slicing and baking.
