Perfectly Pleasing Pistachio Cookies (Pista Naankhatai)


‘Naan khatai ‘ biscuits are a type of Indian cookies that are made of only flour, sugar and butter and are very soft – ‘melt-in-the-mouth’ kind.  I saw the recipe for pistachio and white chocolate cookies recently and I had been meaning to make naan khatai so instantly I decided to be creative (taking a risk of course!) adding pistachios to my ‘naan khatai’ recipe. I am happy to report that they turned out delicious! And these are also extremely easy to make.! What more can you ask for? A cup of steaming hot tea or coffee perhaps 🙂

This recipe will make about 44-48 cookies. 
Preparation time 15 minutes plus 1 hour refrigeration;
10 minutes to bake

1 cup or 2 sticks unsalted butter, softened at room temperature
3/4 cup granulated or powdered sugar
pinch of salt
1 tsp vanilla extract
2 cups all purpose flour
1 cup finely chopped salted dry roasted pistachio nuts


1. In a large mixing bowl, add the butter, the salt, the sugar and the vanilla extract. Beat with a hand mixer or with a wooden spoon by hand for 1-2 minutes until fluffy.


2. Add the flour 1/2 a cup at a time and continue to mix using the hand mixer (or the spoon). As the mixture starts getting thick, you may need to discard the mixer and use your hand.


3. After you use all the flour, add the finely chopped pistachios and mix the dough using your hands to incorporate the pistachio uniformly into the dough.

4. Divide the dough into two portions and roll each portion into a log shape about 1 inch in dia and 10 inches long. Roll each log onto wax paper and keep the logs in the refrigerator for about 1 hour to set.


5. Pre heat oven to 375 deg F. Line a large tray with parchment paper.

6. Take the logs out of the fridge and carefully using a sharp knife, cut 1/4 inch thick slices out of the logs.


7. Spread the cookies on the parchment paper about 1 inch apart and bake at 375 deg F for about 8-10 minutes or until they begin to turn golden brown on the bottom. (They would still be a little soft on the top)



8. Transfer to a wire rack or another tray and let cool for about 10-15 minutes.IMG_5237IMG_5238


Notes/ Tips:

1. I used a food processor to grind the pistachio nuts for about 10 seconds to give a coarsely ground powder. Do not finely grind it.

2.When you form the log, the shape you give the log is the shape your cookies will look like! so if you are finicky about getting a really round cookie, when you roll the log make sure to form a really nice smooth log. (Mine wasn’t as smooth as you can see from the pic!)

3. Cookies are done quicker than we would think – so you really need to keep an eye on them and check after 8 minutes – they might look soft on the outside but as long as there is some golden color on the bottom, they are done and then they set further upon cooling.



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