Powder almonds and cashews into a coarse mixture. Keep aside
Powder jeera and ajwain together and keep aside
To make the base of the biscuits, take 2 separate bowls. Put ¼ Cup softened butter in both bowls
For sweet version add ⅔ Cup powdered sugar to one bowl and ⅓ Cup sugar to ajwain-jeera version
Cream butter and powdered sugar together lightly till they combine together and a light mixture is formed
Combine all purpose flour, baking powder, baking soda for sweet version in a plate. Repeat the same for ajwain-jeera version with a big pinch of salt
Tip in dry ingredients into their respective bowls with creamed butter-sugar mixture
To sweet version, add badam-kaju powder and ajwain-jeera powder to the other bowl
Combine all together lightly till wet ingredients gets mixed with the dry. For sweet version add almond extract
Add very little water. Start with ½ Tbsp water. Add little more as required and make a soft dough. Do NOT overwork the dough
Cover both doughs and refrigerate for sometime. Pre-heat oven to 180 Deg C. To make biscuits, roll out into discs, cut into desired shape. Prick with fork lightly on the biscuits to prevent puffing
Bake in 180 Deg C oven for 10-12 minutes till golden on the edges. They will turn crisp as they cool
Serve as a snack with tea/coffee
Notes
Use butter at room temperature/softened butter which will cream easily with powdered sugar and makes the dough soft
Use water sparingly when making the dough. It comes together quite quickly
Prick biscuits lightly with a fork to prevent puffing up
Refrigerating dough allows it rest for a while and the dough turns softer
Recipe by Food Of Interest at https://foodofinterest.com/baked-shankarpali/