Persian Chickpea Flour Cookies (Nan-E Nokhochi ) Recipe #361064
These are lovely little 'short' cookies that melt in your mouth.
by Chef #809940
45 min | 15 min prep
36 cookies
- 1 cup butter
- 1 cup powdered sugar
- 1 egg yolk
- 1 teaspoon ground cardamom
- 2 cups chickpea flour
- Beat butter & powdered sugar together until creamy.
- Add egg yolk & cardamom.
- With your hands knead in the chickpea flour until smooth.
- Pinch off tiny pieces of dough about the size of hazelnuts and roll them into balls between the palms of your hands.
- 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.
- 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.
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5 stars