Nan-e Nokhochi Persian Cookies
Oven-baked chickpeas and pistachios, scented with cardamom and rose water. It's finished with crushed pistachios.
1 hr 35 min · Serves 60 · Medium
Ingredients
Method
Start cooking mode- Prep 70 min · Cook 25 min · 95 min total
- medium
- 1
Sift and combine the chickpea flour, confectioner's sugar, and ground cardamom. Add oil or butter and mix well.
- 2
Add rose water, and continue to mix. Tightly pack the flour mixture into a small rectangular pan that is 3/4" deep.
- 3
Cover with plastic wrap and refrigerate for one hour to harden the dough. Remove from the refrigerator.
- 4
Preheat oven to 300 degrees. Cut the dough with a small cookie cutter (3/4" x 3/4". Traditionally a clover or flower cutout is used.).
- 5
Place cookies on a baking sheet one inch apart. Garnish with crushed pistachios. Bake for 20-25 minutes, or until the base of the cookie is slightly golden.
- 6
Allow the cookies to cool before transferring to a cooling rack or storage container. Be careful, as they are delicate.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
