Chickpea Cookies (Nan-e Nokhodchi)
Serves 25
30 mins prep
15 mins cook
45 mins total
Full tutorial video above. These gluten-free chickpea cookies are buttery soft, crumbly and will just melt-in-your-mouth. Flavored with cardamom, rose water and topped with pistachios, they are so easy to make and will absolutely win you over!
Preheat the oven to 300 degrees Fahrenheit.
In a mixing bowl, combine melted ghee, oil, sifted powdered sugar, ground cardamom, rose water and salt. Make sure that there are no lumps. Then add the sifted roasted chickpea flour, combine well and knead to make a dough. Tip: Sift the sugar and flour directly into the bowl.
On a smooth work surface, flatten the dough to about ¾ inch in thickness. It may be a bit crumbly, but using warm hands and working at room temperature is helpful. Scatter pistachios on the dough and lightly press the nuts into it.
Press the cookie cutter into the dough and move it a bit to grab the dough. Then release it gently and transfer to a parchment paper lined baking sheet, with the pistachio side facing up. Repeat with remaining dough. (See notes for making cookies using measuring spoon.)
Space cookies at least one inch apart and bake for about [timer minutes=14]14 to 18 minutes[/timer] until they turn a very light golden color. You will notice delicate cracking on the surface when the cookies are baked well.
Remove the baking sheet from the oven and allow the cookies to cool very well. Carefully transfer the delicate cookies to a serving platter or an airtight container.