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    You are in: Home / Recipes / Persian Chickpea Flour Cookies (Nan-E Nokhochi ) Recipe
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    Persian Chickpea Flour Cookies (Nan-E Nokhochi )

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Chef #809940's Note:

    These are lovely little 'short' cookies that melt in your mouth.

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    Units: US | Metric


    1. 1
      Beat butter & powdered sugar together until creamy.
    2. 2
      Add egg yolk & cardamom.
    3. 3
      With your hands knead in the chickpea flour until smooth.
    4. 4
      Pinch off tiny pieces of dough about the size of hazelnuts and roll them into balls between the palms of your hands.
    5. 5
      Decorate the tops of the cookies by pricking them with the tines of a fork or by pressing the back of the tines horizontally onto the cookies.
    6. 6
      Place on a lightly greased cookie sheet and bake in a slow oven (300F) for about 30 minutes. This dough is very "short" and needs to be well kneeded. For an even "shorter" dough, omit the egg yolk.

    Ratings & Reviews:

    • on October 16, 2010


      I subbed 2/3 of the butter for applesauce and used margarine for the rest. I also doubled the cardamom and omitted the egg yolk as my dough was FAR from short... it was just slightly thicker than cake batter, I didn't bother adding more flour though. They a strong but pleasant taste and work up so quickly! I think I'll be trying different variations such as brown sugar aa instead of powdered and maybe sub a little of that with some molasses to have molasses cookies; or, add some nuts and dried fruit. I cooked one batch form 50 min at 300F and the second 30 min at 350F. We all preferred the ones cooked at a higher temp as they were crunchy on the edges and soft in the centre.

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    • on December 20, 2009


      These are fantastic - one of my DH's new favorites! I omitted the yolk and used brown sugar instead of powdered because that was what I had on hand, and they turned out great. Wonderful fragrant shortbread, really melt in your mouth. Thanks for posting these little gems!

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    • on October 01, 2009


      I had some besan to use up (chickpea flour) and this was a good use. I used the egg yolk in mine. They are better after aging a few days, that way the cardamom really starts to shine. From the oven they are a little "beany." Maybe my chickpea flour was a little too old. While I enjoyed the cookies, I will probably try something else next time. I bet these would be nice with a light dusting of confectioners' sugar.

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    Read All Reviews (5)


    Nutritional Facts for Persian Chickpea Flour Cookies (Nan-E Nokhochi )

    Serving Size: 1 (548 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 79.5
    Calories from Fat 50
    Total Fat 5.5 g
    Saturated Fat 3.3 g
    Cholesterol 18.1 mg
    Sodium 48.5 mg
    Total Carbohydrate 6.3 g
    Dietary Fiber 0.5 g
    Sugars 3.8 g
    Protein 1.2 g

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