Nan-E Nokhochi Persian Cookies
- Ready In:
- 1hr 35mins
- Ingredients:
- 6
- Yields:
-
60 cookies
ingredients
- 3 1⁄2 cups chickpea flour, roasted
- 3⁄4 cup vegetable oil or 3/4 cup clarified butter
- 1 cup confectioners' sugar
- 3 teaspoons ground cardamom
- 1 tablespoon rose water
- 4 tablespoons crushed pistachios, for garnish
directions
- Sift and combine the chickpea flour, confectioner's sugar, and ground cardamom.
- Add oil or butter and mix well.
- Add rose water, and continue to mix.
- Tightly pack the flour mixture into a small rectangular pan that is 3/4" deep.
- Cover with plastic wrap and refrigerate for one hour to harden the dough.
- Remove from the refrigerator.
- 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.).
- 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.
- Allow the cookies to cool before transferring to a cooling rack or storage container. Be careful, as they are delicate.
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RECIPE SUBMITTED BY
Barbell Bunny
United States
<p>I am an amateur cook and baker, but I love experimenting with new recipes and adapting them to my tastes, macros, and dietary preferences.</p>
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