Persian Chickpea Flour Cookies Nan E Nokhochi
Indulge in the delicate, melt-in-your-mouth charm of Persian Chickpea Flour Cookies, or Nan-e Nokhochi, a traditional Iranian treat that symbolizes simplicity and elegance. Made with just a handful of ingredients like nutty chickpea flour, aromatic ground cardamom, and buttery richness, these gluten-free cookies are lightly sweetened with powdered sugar for a perfectly balanced flavor. A touch of optional rose water adds a floral depth, while a garnish of finely chopped pistachios provides a delightful crunch and vibrant color. Gently baked to perfection, these soft and crumbly cookies are a must-serve alongside a warm cup of tea, perfect for celebrations or everyday enjoyment. With easy preparation and an enchanting hint of the Middle East in every bite, this recipe is your gateway to a timeless dessert that shines on any table.
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Recipe Information
Ingredients
- 250 grams Chickpea flour
- 125 grams Powdered sugar
- 125 grams Unsalted butter (softened)
- 1 teaspoons Ground cardamom
- 2 tablespoons Pistachios (finely chopped, for garnish)
- 1 teaspoons Rose water (optional)
Instructions
Preheat the oven to 150°C (300°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and powdered sugar using a hand mixer or wooden spoon until light and fluffy, about 3-5 minutes.
Add the ground cardamom and optional rose water to the butter mixture and mix until well combined.
Gradually sift in the chickpea flour, stirring continuously until the dough comes together. It should be smooth and pliable, but not sticky.
Roll small portions of the dough into marble-sized balls, approximately 1-inch in diameter, and place them onto the prepared baking sheet, spacing them slightly apart.
Press the top of each cookie gently with a fork or the back of a spoon to create a slight indentation or design.
Sprinkle each cookie with a pinch of the finely chopped pistachios for garnish.
Bake in the preheated oven for 15-20 minutes, or until the cookies are firm but still pale in color. Be careful not to overbake as they should not turn golden brown.
Allow the cookies to cool completely on the baking sheet before carefully transferring them to an airtight container for storage, as they are delicate and can crumble while warm.
Serve with tea, and enjoy these light, flavorful treats!
Nutrition Facts
Calories |
2448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.7 g | 161% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 181 mg | 8% | |
| Total Carbohydrate | 278.1 g | 101% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 150.6 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 165 mg | 13% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2332 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
