My brother and sister in-law went on a business trip to Lahore, Pakistan this past fall (check out my sister in-law’s amazing eye for fashion and design at Runways of Lahore). While they were there, they spent some time with our cousin who treated them to Lahore’s prized shortbread style cookies, Naan Khatai, from the famed Khalifa Bakery.
Now, I’ve heard of this famous bakery and its famous cookies, but my curiosity was put into overdrive after my mom raved about these cardamom laced shortbread cookies. I had to get my hands on these cookies!
Much thanks to the wonders of the internet and food forums, I was able to track down a copycat recipe. This recipe is courtesy of the amazing ladies in the Karachi Chefs At Home group, and it’s a total ringer for the original bakery version.
Naan Khatai (Khalifa Bakery Copycat)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup clarified butter, at room temperature
- 1 cup whole almonds
- 1 teaspoon ground cardamom
- ½ teaspoon baking powder
- 2 large egg yolks, whisked
Preheat oven to 350°F and set aside a parchment lined baking sheet.
In a large bowl, combine all-purpose flour, sugar, clarified butter, almonds, ground cardamom, and baking powder. Mix until thoroughly combined and a cohesive dough comes together.
Spoon the dough out using a cookie scoop or about 2 tablespoons of dough, and roll into balls. Place spaced 2-inches apart on the baking sheet. Brush the tops with whisked egg yolk.
Bake until the edges are just barely golden, about 10 to 15 minutes (cookies will set once cooled). Cool completely on the baking sheet.