Best 2 Nan E Nokhochi Persian Chickpea Flour Cookies Recipes
**Nan-e Nokhodchi: A Delightful Persian Chickpea Flour Cookie Journey**
Embark on a culinary adventure to discover the captivating flavors of Nan-e Nokhodchi, traditional Persian chickpea flour cookies. These delectable treats, also known as Nokhodchi cookies, are a testament to the rich culinary heritage of Iran. With a crispy exterior and a soft, crumbly interior, these cookies are a harmonious blend of sweet and savory, offering a sensory experience that will tantalize your taste buds. In this article, we present a collection of Nan-e Nokhodchi recipes that cater to various dietary preferences, including gluten-free and vegan options. From the classic recipe that captures the authentic Persian taste to innovative variations that incorporate unique ingredients, these recipes offer a delightful journey into the world of Nan-e Nokhodchi. Whether you're a seasoned baker or just starting your culinary exploration, these recipes will guide you through the process of creating these delectable chickpea flour cookies, ensuring a successful and rewarding baking experience.
NAN-E NOKHOCHI (PERSIAN CHICKPEA-FLOUR COOKIES)
Steps:
- Beat the butter, sugar and cardamom together until creamy. Beat in the egg yolk (to make a firmer cookie, or omit to keep it more "short"). Mix in the flour and knead until smooth. Traditionally the dough is rolled out and cut with a cookie cutter, or made by hand into little balls. As the dough is quite difficult to handle, I prefer the following alternative: Pack the dough firmly into a greased rectangular container so that it is about 1/2 inch thick. Cut across both ways to make 1/2 cubes. Chill the dough for about 1/2 hour, then carefully remove the cubes. Place the cookies about 1 inch spacing on a baking sheet. Bake for 25 minutes at 300. Allow to cool on the sheet before removing.
NAN-E NOKHOCHI PERSIAN COOKIES
My favorite Iranian cookie! These are made from chickpea flour and have such a unique and lovely taste. They melt right in your mouth and are irresistible. They pair nicely with tea.
Provided by Barbell Bunny
Categories Dessert
Time 1h35m
Yield 60 cookies
Number Of Ingredients 6
Steps:
- Sift and combine the chickpea flour, confectioner's sugar, and ground cardamom.
- Add oil or butter and mix well.
- Add rose water, and continue to mix.
- Tightly pack the flour mixture into a small rectangular pan that is 3/4" deep.
- Cover with plastic wrap and refrigerate for one hour to harden the dough.
- Remove from the refrigerator.
- Preheat oven to 300 degrees.
- Cut the dough with a small cookie cutter (3/4" x 3/4". Traditionally a clover or flower cutout is used.).
- Place cookies on a baking sheet one inch apart.
- Garnish with crushed pistachios.
- Bake for 20-25 minutes, or until the base of the cookie is slightly golden.
- Allow the cookies to cool before transferring to a cooling rack or storage container. Be careful, as they are delicate.
Nutrition Facts : Calories 55.8, Fat 3.3, SaturatedFat 0.4, Sodium 3.5, Carbohydrate 5.3, Fiber 0.7, Sugar 2.6, Protein 1.3
Tips:
- Make sure the chickpea flour is finely ground. This will help the cookies achieve a smooth texture.
- Do not overmix the dough. Overmixing can make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
- Bake the cookies until they are golden brown around the edges. This will ensure that they are cooked through.
Conclusion:
Nan-e Nokhochi are a delicious and unique Persian cookie that is perfect for any occasion. They are made with chickpea flour, which gives them a slightly nutty flavor and a soft, crumbly texture. These cookies are also naturally gluten-free, making them a great option for people with celiac disease or gluten intolerance. If you are looking for a new and exciting cookie recipe to try, Nan-e Nokhochi is a great option.
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