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Chickpea Cookies (Nan-e Nokhodchi) Recipe

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4.2 from 6 reviews

Nan-e Nokhodchi, traditional Persian chickpea flour cookies, are delicately flavored with ground cardamom and rose water. These soft, crumbly cookies are enriched with ghee and olive oil, crowned with slivered pistachios, and baked to a light golden perfection. Ideal for tea time or festive occasions, they offer a unique blend of floral and nutty tastes in every bite.

Ingredients

Fats and Oils

  • ¼ cup ghee (clarified butter or light olive oil), melted
  • ¼ cup olive oil (light)

Sweeteners and Flavorings

  • ¾ cup powdered sugar (sifted)
  • 2 teaspoons ground cardamom (freshly ground green pods, adjust per taste)
  • ½ tablespoon rose water
  • 1 pinch salt

Flour and Nuts

  • 2 cups fine chickpea flour (sifted, roasted)
  • 1 tablespoon pistachios (unsalted, slivered)

Instructions

  1. Preheat the Oven: Preheat your oven to 300 degrees Fahrenheit (approximately 150 degrees Celsius) to prepare for baking the cookies evenly.
  2. Make the Dough: 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 and lump-free. Gradually add the sifted, roasted chickpea flour and mix thoroughly. Knead gently until you form a cohesive dough; it might feel slightly crumbly but should hold together when pressed.
  3. Flatten the Dough: On a clean, smooth surface, flatten the dough to about ¾ inch (roughly 2 cm) thick. Using warm hands and working at room temperature will help manage the crumbly texture. Once flattened, scatter the slivered pistachios on top and lightly press them into the dough to adhere.
  4. Cut the Cookies: Use a cookie cutter to press down onto the dough, slightly twisting it to capture the cookie shape. Carefully lift the cutter to release the shaped dough and transfer each cookie onto a parchment paper lined baking sheet, pistachio side up. Repeat this process for the remaining dough. Alternatively, cookies may be shaped using a measuring spoon in a pinch.
  5. Bake: Space the cookies at least one inch apart on the baking sheet to allow for slight expansion. Bake in the preheated oven for approximately 14 to 18 minutes, or until they achieve a very light golden color. You’ll notice delicate cracking on the surface, which indicates they are perfectly baked.
  6. Cool and Serve: Remove the cookies from the oven and allow them to cool completely on the baking sheet. Once cooled, carefully transfer these delicate cookies to a serving platter or store them in an airtight container to maintain freshness.

Notes

  • The dough can be crumbly; warm hands and working at room temperature help with shaping.
  • If you don’t have a cookie cutter, you can use a measuring spoon to shape the cookies.
  • Sifting the powdered sugar and chickpea flour directly into the mixing bowl reduces lumps and ensures a smooth dough.
  • Make sure the chickpea flour is roasted before use to avoid bitterness and enhance flavor.
  • Cooling the cookies completely before moving is essential as they are delicate and may break easily.

Find it online: https://bitezly.com/chickpea-cookies-nan-e-nokhodchi-recipe/