Persian Chickpea Cookies (Nokhodchi)
At my (new) work, Masha brought back some delicious cookies from her holidays in Iran. I have lots of chickpea flour I need a use for, and these were delicious and not too sweet. Masha sent this recipe and a video (use oil instead of butter). Here's another recipe that puts pistachios on top.
Ingredients
1/2 cup vegetable oil
3/4 cup confectioners sugar
2 tsp finely ground cardamom
2 C chickpea flour (roasted flour if you can)
2-3 T chopped or ground pistachios
Little cookie cutters, or a tablespoon measure to shape the cookies in a half disc.
Instructions
Combine the oil, sugar, & cardamom in bowl. Using a food processor or hand mixer, mix/pulse on medium for 2-3 minutes until light and creamy. Add chickpea flower and beat on low for another minute min. Dust your work surface with some chickpea flour and knead the dough for 10 minutes or pulse in a food processor with a dough blade for a few minutes and transfer to a bowl and knead until it is more workable. It seems fairly dry to start, but stick with it - it will become a dough!
Wrap tightly in plastic wrap and set aside for 2 hours. Do not refrigerate.
Preheat oven to 300 F and line baking tray with silicon liner (or parchment).
Roll out the dough until it is 3/4-inch thick. Cut out cookies and place on the baking tray. Re-roll and repeat until all the dough is used up. Optionally sprinkle chopped pistachios on top of each cookie.
Place cooking tray in middle rack and bake for 15 to 20 minutes. Transfer carefully to rack to cool (they crumble easily).
Ingredients1/2 cup vegetable oil
3/4 cup confectioners sugar
2 tsp finely ground cardamom
2 C chickpea flour (roasted flour if you can)
2-3 T chopped or ground pistachios
Little cookie cutters, or a tablespoon measure to shape the cookies in a half disc.
Instructions
Combine the oil, sugar, & cardamom in bowl. Using a food processor or hand mixer, mix/pulse on medium for 2-3 minutes until light and creamy. Add chickpea flower and beat on low for another minute min. Dust your work surface with some chickpea flour and knead the dough for 10 minutes or pulse in a food processor with a dough blade for a few minutes and transfer to a bowl and knead until it is more workable. It seems fairly dry to start, but stick with it - it will become a dough!
Wrap tightly in plastic wrap and set aside for 2 hours. Do not refrigerate.
Preheat oven to 300 F and line baking tray with silicon liner (or parchment).
Roll out the dough until it is 3/4-inch thick. Cut out cookies and place on the baking tray. Re-roll and repeat until all the dough is used up. Optionally sprinkle chopped pistachios on top of each cookie.
Place cooking tray in middle rack and bake for 15 to 20 minutes. Transfer carefully to rack to cool (they crumble easily).
