Description
Chickpea Cookies (Nan-e Nokhodchi) are traditional Persian cookies made with chickpea flour, flavored with cardamom and rose water.
Ingredients
Scale
- ¼ cup ghee (clarified butter or light olive oil), melted
- ¼ cup olive oil (light)
- ¾ cup powdered sugar (sifted)
- 2 teaspoons ground cardamom (freshly ground green pods, adjust per taste)
- ½ tablespoon rose water
- 1 pinch salt
- 2 cups fine chickpea flour (sifted, roasted)
- 1 tablespoon pistachios (unsalted, slivered)
Instructions
- Preheat your oven to 300 degrees Fahrenheit (approximately 150 degrees Celsius).
- In a mixing bowl, combine the melted ghee, light olive oil, sifted powdered sugar, ground cardamom, rose water, and a pinch of salt. Stir well to ensure the mixture is smooth. Gradually add the sifted, roasted chickpea flour and mix thoroughly. Knead gently until you form a cohesive dough.
- On a clean surface, flatten the dough to about ¾ inch thick. Scatter the slivered pistachios on top and lightly press them into the dough.
- Use a cookie cutter to press down onto the dough, slightly twisting it to capture the cookie shape. Transfer each cookie onto a parchment paper lined baking sheet, pistachio side up.
- Space the cookies at least one inch apart on the baking sheet. Bake in the preheated oven for approximately 14 to 18 minutes, or until they achieve a very light golden color.
- Remove the cookies from the oven and allow them to cool completely on the baking sheet. Transfer to a serving platter or store in an airtight container.
Notes
- These cookies are perfect for tea time or festive occasions.
- Adjust the amount of ground cardamom to suit your taste.
- Store the cookies in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Persian
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 5g
- Sodium: 10mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg