ُُThese wheat-free cookies are great for those with gluten intolerance or allergies. They can be made dairy free by using oil instead of butter. The end result is a fine, extremely soft cookie that melts in the mouth to be washed down with a cup of hot tea.
Makes 30 to 40 cookies
1½ cup powdered sugar
2 teaspoons cardamom
¼ teaspoon fine salt
1 cup canola oil or butter
2 teaspoons rosewater
4 cups chickpea flour, or more as needed*
5 tablespoons ground pistachios for garnish
- In a large bowl, combine the powdered sugar, cardamom and salt and whisk together well. Set aside.
- Combine the oil or butter with the rosewater in the bowl of a stand mixer or in a large bowl using a hand mixer. Mix well.
- Add the sugar mixture to the butter and rosewater mixture and mix together on low until all the ingredients come together, about 30 seconds. Increase speed to medium high and mix until the mixture is light and creamy, about 4 to 5 minutes.
- Add the chickpea flour in three parts, mixing on low until each addition is well combined. The final mixture should be supple but not sticky. Add more chickpea flour as needed to achieve this consistency.
- Wrap the finished dough in plastic and refrigerate for at least 2 hours or up to 24 hours.
- Preheat the oven to 300 F.
- Roll out the dough into a rectangle about a half-inch thick, and use a small cloverleaf or flower-shaped cutter to cut out the cookies. The cutter should be roughly 1 to 1½ inches wide to yield about 30 to 40 cookies.
- Sprinkle the top of each cookie lightly with the ground pistachio.
- Bake for 20 minutes or until the cookies are firm and light colored. Do not let the cookies brown.
- Allow the cookies to cool completely before moving them to a platter or a container container that can be well sealed. The cookies are extremely crumbly, so take care when moving them. Serve with hot tea. Nan-e nokhodchi will keep up to 1 month in a sealed container.