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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
sharea jacobs
[email protected]I'm not sure how I feel about chickpea flour cookies. I'll have to give them a try.
Biddut Vai
[email protected]I can't wait to try these cookies!
Sharad Bista
[email protected]These cookies are a great way to introduce people to the deliciousness of chickpea flour.
Cali Shaasheey
[email protected]I'm definitely going to be making these cookies again and again.
Partho Sannyal
[email protected]These cookies are so easy to make, and they're always a hit with my friends and family.
Hussain Shah
[email protected]I love the unique flavor of these cookies. They're unlike any other cookie I've ever had.
Princeton Hall
[email protected]These cookies are the perfect afternoon snack. They're sweet, but not too sweet, and they have a nice crunch.
SAHAB UDDIN
[email protected]I'm not a huge fan of chickpea flour, but these cookies were surprisingly good. The texture was light and fluffy, and the flavor was subtle but delicious.
Keano Keano
[email protected]These cookies are a bit too sweet for my taste. I think I would reduce the amount of sugar next time.
Basim Pope
[email protected]I followed the recipe exactly, and my cookies turned out perfectly. They were crispy on the outside and chewy on the inside. I loved the flavor of the chickpea flour.
Jesse Thompson
[email protected]I'm not sure what I was expecting, but these cookies were not it. They were dry and bland. I wouldn't recommend them.
BlueBerry
[email protected]These cookies are a great way to use up leftover chickpea flour. I always have some on hand, so it's nice to have a recipe that I can use it in.
timothee motema
[email protected]I'm so glad I found this recipe. These cookies are amazing!
Azhar Don
[email protected]These cookies are so easy to make, and they're so delicious. I'm definitely going to be making them again and again.
Md Earshad
[email protected]I love the crispy edges and the chewy center of these cookies. They're the perfect texture.
Umar Muhammad
[email protected]These cookies are addictive! I can't stop eating them. They're the perfect snack to have with a cup of tea or coffee.
ButterflySun
[email protected]I was skeptical about these cookies at first, but I'm so glad I tried them! They're delicious, and they're so easy to make. I'll definitely be making them again.
Chizaram Favour
[email protected]These cookies were a hit at my party! Everyone loved them, and they were gone in minutes. I'll definitely be making them again soon.
freshkiller2223
[email protected]I'm not usually a fan of chickpea flour cookies, but these were surprisingly good! The texture was light and airy, and the flavor was sweet and nutty. I would definitely make them again.
raj 1989
[email protected]These cookies are the perfect combination of sweet and savory. The chickpea flour gives them a slightly nutty flavor that pairs perfectly with the sugar and cardamom. I also love the crispy texture of the edges and the chewy center.