Persian Chickpea Cookies with Pistachio
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Persian
- Diet: Gluten Free
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
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.
Notes
If you prefer a different flavor, try adding cinnamon or nutmeg to the dough for extra warmth.
These cookies can also be made vegan by substituting the butter with dairy-free butter.
Chickpea flour is key for the texture and taste of these cookies, so it’s best not to substitute it with regular flour.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
