These light, crispy cookies can trace their roots back to Iran. These cookies are a blend of the delicate flavors of cardamom, rose syrup, and chickpeas. You can serve them with tea or coffee and for a guaranteed win or just keep them around for when you're craving a sweet treat.
Nan-E Nokhodchi: Persian Chickpea Cookies With Cardamom and Pistachios [Vegan, Gluten-Free]
- 1 cup chickpea flour
- 1/2 cup powdered sugar
- 1/2 teaspoon cardamom powder
- 1/3 cup vegetable oil
- 2 teaspoons rose syrup
- 10-15 pistachios, roughly chopped
- Sieve the chickpea flour and dry roast it for a minute in a pan without any oil and let it cool. If you have roasted chickpea flour, skip this step.
- Chop the pistachios and set aside.
- If required, powder the cardamom.
- Combine the oil, sugar, cardamom, and rose syrup in a bowl. Mix them together to form a dough.
- Dust your work surface with some chickpea flour and knead the dough for 10 minutes until it is more workable. The dough is very crumbly.
- Wrap the dough tightly in cling wrap and set it aside for 1 1/2 hours but do not refrigerate it.
- Preheat oven to 300°F and line baking tray with parchment paper.
- Roll out the dough on a dusted work surface until it is 1/2-3/4-inch thick. Cut out cookies using your favorite cookie cutter and place the cookies on the baking tray, spaced 1 inch apart. Repeat the above steps for the remaining dough. Sprinkle the chopped pistachios on top of the cookie.
- Bake these for 15-20 minutes, until the cookies turn a light golden color.
- Remove cookies from oven and let it cool on tray for a few minutes. Then, carefully transfer them to a wire rack to cool completely.