Name: Persian Chickpea Cookies with Pistachio
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Persian
Ingredients: 1 cup chickpea flour; 1 cup powdered sugar; ½ cup unsalted butter, softened; ½ teaspoon baking powder; 1 tablespoon rosewater; ½ teaspoon ground cardamom; ¼ teaspoon salt; ½ cup finely chopped pistachios (plus extra for garnish); Additional powdered sugar for dusting

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Why You’ll Love This Recipe

These Persian Chickpea Cookies are delicately flavored with cardamom and rosewater, offering a unique twist on traditional cookies. The chickpea flour gives them a soft, crumbly texture that’s wonderfully light and airy, while the pistachios add a delightful crunch and rich flavor. Easy to make in just under 40 minutes, they are perfect for tea time or for sharing with friends and family. With a gentle dusting of powdered sugar, these cookies are a true treat that blends authenticity with simplicity.

Ingredients

For these flavorful Persian Chickpea Cookies with Pistachio, you will need:

1 cup chickpea flour
1 cup powdered sugar
½ cup unsalted butter, softened
½ teaspoon baking powder
1 tablespoon rosewater
½ teaspoon ground cardamom
¼ teaspoon salt
½ cup finely chopped pistachios (plus extra for garnish)
Additional powdered sugar for dusting

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Mix Dry Ingredients:

In a bowl, whisk together the chickpea flour, powdered sugar, baking powder, ground cardamom, and salt until they are well combined.

3. Cream Butter:

In a separate bowl, beat the softened butter until creamy and smooth.

4. Combine Ingredients:

Gradually add the dry mixture to the beaten butter, stirring until everything is fully combined and forms a dough.

5. Add Flavors:

Pour in the rosewater and mix until it is fully incorporated into the dough.

6. Incorporate Pistachios:

Fold in the finely chopped pistachios, ensuring they are evenly distributed throughout the dough.

7. Shape Cookies:

Using your hands, form small balls of dough, about one tablespoon each. Place them on the prepared baking sheet. Gently flatten each ball with the palm of your hand to form a round, slightly flattened shape.

8. Garnish:

Press a few pieces of pistachio on top of each cookie for decoration.

9. Bake:

Bake in the preheated oven for about 15-20 minutes, or until the edges are lightly golden. The cookies will firm up as they cool.

10. Cool Down:

Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.

11. Dust with Sugar:

Once the cookies have cooled completely, dust them lightly with additional powdered sugar before serving.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 24 cookies
Calories: Approximately 120 kcal per cookie

Variations

Add a Twist of Citrus: For a refreshing twist, add the zest of one lemon or orange to the dough along with the rosewater.
Vegan Version: Use dairy-free butter in place of the regular butter for a vegan version of these cookies.
Other Nuts: Feel free to swap out pistachios with other nuts like almonds or walnuts for a different texture and flavor.

Storage/Reheating

Storage: Store the cookies in an airtight container at room temperature for up to 1 week. They also freeze well for up to 3 months—just place them in a freezer-safe container or bag.
Reheating: These cookies are best enjoyed fresh or at room temperature, but you can gently reheat them in a low oven (around 300°F/150°C) for a few minutes if desired.

FAQs

1. Can I use regular flour instead of chickpea flour?

Chickpea flour is what gives these cookies their unique texture and flavor. Using regular flour will change the texture and the taste, so it’s best to use chickpea flour for an authentic result.

2. Is rosewater necessary for this recipe?

Rosewater gives the cookies a distinct, floral flavor that is characteristic of Nan-e Nokhodchi. However, if you don’t have rosewater, you can substitute with a few drops of vanilla extract, though the flavor will differ.

3. Can I use pre-ground cardamom?

Yes, pre-ground cardamom is fine. Just make sure it is fresh, as cardamom can lose its potency over time.

4. How can I make these cookies more flavorful?

You can experiment by adding a bit of ground cinnamon or nutmeg along with the cardamom for added warmth and depth of flavor.

5. Can I skip the pistachios?

While pistachios add both flavor and texture, you can skip them or substitute with other nuts like almonds or walnuts, or even leave them out for a simpler version of the cookies.

6. Can I make these cookies without a mixer?

Yes! You can easily make these cookies by hand using a spoon to mix the dough. Just make sure the butter is softened for easy blending.

7. How do I make these cookies more crunchy?

To make the cookies crunchier, you can bake them for an extra 2-3 minutes until they are golden brown and crisp around the edges.

8. How can I make the cookies fluffier?

If you prefer a fluffier texture, you can try adding an extra 1/4 teaspoon of baking powder, but be careful not to overmix the dough.

9. Can I make these cookies without pistachios?

Yes, you can omit the pistachios, but they do add a wonderful crunch and flavor. You could also substitute with finely chopped almonds or walnuts.

10. Can I make these cookies ahead of time?

Yes, these cookies can be made ahead of time and stored in an airtight container. They stay fresh for several days and are great for gifting or sharing.

Conclusion

Persian Chickpea Cookies with Pistachio (Nan-e Nokhodchi) are a delightful and unique treat with a perfect balance of flavors and textures. The rich chickpea flour base, enhanced by the floral rosewater, warm cardamom, and crunchy pistachios, makes these cookies irresistible. Whether for a special occasion, a tea party, or simply to enjoy a homemade treat, these cookies will surely impress your friends and family. Enjoy the authentic taste of Persian sweets with this easy and delicious recipe!

Persian Chickpea Cookies with Pistachio

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Persian Chickpea Cookies with Pistachio, also known as Nan-e Nokhodchi, are delicate, melt-in-your-mouth gluten-free cookies made with chickpea flour, cardamom, rosewater, and pistachios. These cookies are perfect for tea time, special occasions, or as a unique addition to your cookie repertoire.

Author: Amy
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: Persian
Diet: Gluten Free

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the chickpea flour, powdered sugar, baking powder, ground cardamom, and salt until they are well combined.
In a separate bowl, beat the softened butter until creamy and smooth.
Gradually add the dry mixture to the beaten butter, stirring until everything is fully combined and forms a dough.
Pour in the rosewater and mix until it is fully incorporated into the dough.
Fold in the finely chopped pistachios, ensuring they are evenly distributed throughout the dough.
Using your hands, form small balls of dough, about one tablespoon each. Place them on the prepared baking sheet. Gently flatten each ball with the palm of your hand to form a round, slightly flattened shape.
Press a few pieces of pistachio on top of each cookie for decoration.
Bake in the preheated oven for about 15-20 minutes, or until the edges are lightly golden. The cookies will firm up as they cool.
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.
Once the cookies have cooled completely, dust them lightly with additional powdered sugar before serving.