📝 About This Recipe
Nan-e-Khotayee is a beloved Afghan treasure, a melt-in-your-mouth shortbread cookie that defines the elegance of Kabul's tea culture. Infused with the aromatic warmth of green cardamom and the richness of clarified butter, these cookies are prized for their unique 'snow-white' appearance and delicate, crumbly texture. Whether served during Eid celebrations or a quiet afternoon, they offer a nostalgic taste of Afghan hospitality in every bite.
🥗 Ingredients
The Fat and Sugar Base
- 1 cup Ghee (Clarified Butter) (at room temperature, should be semi-solid)
- 1 cup Confectioners' Sugar (sifted to remove lumps)
- 2 tablespoons Vegetable Oil (helps create the signature crumbly texture)
Dry Aromatics and Flour
- 2 1/4 cups All-Purpose Flour (sifted)
- 2 tablespoons Fine Semolina (adds a subtle, traditional crunch)
- 1 1/2 teaspoons Ground Cardamom (freshly ground is preferred for maximum aroma)
- 1/2 teaspoon Baking Powder
- 1/8 teaspoon Salt (fine sea salt)
Garnish
- 2 tablespoons Pistachios (finely slivered or crushed)
- 1 Egg Yolk (optional, for a small dot in the center)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Line two large baking sheets with parchment paper or silicone baking mats to ensure the cookies don't stick.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the room-temperature ghee and the sifted confectioners' sugar.
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3
Cream the ghee and sugar together on medium-high speed for at least 5-7 minutes. The mixture should become very pale, almost white, and incredibly fluffy.
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4
Drizzle in the vegetable oil and continue to beat for another minute until fully incorporated. This adds a specific 'short' texture to the dough.
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5
In a separate medium bowl, whisk together the sifted flour, semolina, ground cardamom, baking powder, and salt until evenly distributed.
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6
Turn your mixer to the lowest setting and gradually add the dry ingredients to the creamed ghee mixture. Mix only until the flour disappears; do not overwork the dough.
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7
The dough should be soft and slightly oily but hold its shape when pressed. If it's too crumbly, add a teaspoon of oil; if too soft, chill it for 10 minutes.
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8
Scoop about 1.5 tablespoons of dough and roll it between your palms to form a smooth ball, roughly the size of a walnut.
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9
Place the ball on the prepared baking sheet and gently press down with your thumb or palm to slightly flatten it into a thick disc (about 1/2 inch thick).
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10
Repeat with the remaining dough, spacing the cookies about 2 inches apart as they will expand slightly.
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11
Using your thumb or the back of a small spoon, make a tiny indentation in the center of each cookie. Place a pinch of crushed pistachios in the center.
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12
Bake for 18-22 minutes. The cookies should remain pale on top; they are done when the bottoms are just barely a light golden brown.
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13
Remove from the oven and let the cookies cool completely on the baking sheet. They are extremely fragile while warm and will crumble if moved too soon.
💡 Chef's Tips
Always use high-quality ghee rather than butter, as the lack of water in ghee is what creates the signature sandy texture. For the whitest cookies possible, ensure you beat the ghee and sugar long enough until the mixture looks like whipped cream. If your kitchen is very warm, chill the formed dough balls for 15 minutes before baking to prevent them from spreading too thin. Sifting the confectioners' sugar is mandatory; any lumps will create unsightly brown spots on the surface of the cookies. Freshly grinding green cardamom pods in a mortar and pestle provides a much more vibrant flavor than pre-ground spices.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Afghan Sheer Chay (pink tea) for a traditional afternoon treat. Pair with a glass of black tea infused with fresh cardamom pods and a slice of lemon. Arrange on a decorative platter with dried fruits like mulberries and raisins for an authentic 'Mewa' display. Store in an airtight container for up to two weeks; the flavor actually improves after the first 24 hours.