Gluten Free Nankhatai

Nankhatai is a crispy delicate cookie with cardamon flavor, its one of my favorite during my childhood

3/4 cup almond meal ( I made it by grinding raw almonds)
1/2 cup besan
1/4 cup green cardamon powder
1/8 tsp salt
10 tbsp sugar (powdered)
1/2 cup vegan butter ( I use earth balance)
Few almonds for garnishing

In a bowl mix besan and almond mean after sieving . Add salt and mix thoroughly.
In a separate bowl take softened butter and sugar and mix until gets creamy.
Then mix sugar mixture with besan mixture knead well and keep in refrigerator for 15 min.

After 15 min take out kneaded dough and knead few more min. Than take out small pieces (around 16) and make small balls , removing any cracks with finger.

Place on a greased baking tray or tray with parchment paper. Put 1 almond on each ball and press lightly.
Keep tray in refrigerator for another 15 min.

In mean time preheat oven at 300F. Then after 15 min take tray with cookie balls out and bake for 16-18 min , keep watching cute cookie rising and not turning brown

Then take out oven and keep out for 5-10 min to let it cool. Keep watching your family mementos not trying to take a piece or 2 now itself .

After cooling down enjoy the cookies! Caution: it goes fast so make double batch!