Ingredients
- Chickpea Flour: 2 cups (250g)
- Powdered Sugar: 1 cup (120g)
- Ghee or Unsalted Butter (softened): 1 cup (226g)
- Ground Cardamom: 1 teaspoon
- Rosewater: 1-2 tablespoons
- Pistachios (finely chopped): 1/4 cup
- Saffron threads: Pinch, bloomed in 1 tablespoon hot water (optional)
Instructions
- Step 1: In a large bowl, cream together the softened ghee (or butter) and powdered sugar until light and fluffy. This may take several minutes using an electric mixer or a bit longer by hand.
- Step 2: Gradually add the chickpea flour to the mixture, mixing on low speed (or gently by hand) until just combined. Be careful not to overmix.
- Step 3: Add the ground cardamom and rosewater (start with 1 tablespoon and add more if needed to bring the dough together). If using saffron, add the bloomed saffron and its liquid. The dough should be smooth and pliable.
- Step 4: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes to allow the ghee to firm up and the flavors to meld.
- Step 5: Preheat oven to 300°F (150°C). Roll out the dough to about 1/4-inch thickness on a lightly floured surface. Use cookie cutters to cut out desired shapes.
- Step 6: Place the cookies on a baking sheet lined with parchment paper. Sprinkle the tops with finely chopped pistachios. Bake for 12-15 minutes, or until the edges are lightly golden. Let cool completely on the baking sheet before serving.
Notes
- Store these delicate cookies in an airtight container at room temperature for up to a week to maintain their texture.
- These cookies are best enjoyed at room temperature, but a brief warm-up (5-10 seconds in the microwave) will enhance the aromatic spices.
- Serve Nan-e Nokhodchi with a cup of Persian tea for an authentic and delightful experience.
- For the best, melt-in-your-mouth texture, be careful not to overmix the dough after adding the chickpea flour; gently combine until just incorporated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American