persian chickpea flour cookies (nan-e nokhochi )
These are lovely little shortbread type cookies that melt in your mouth.
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yield
serving(s)
prep time
15 Min
cook time
30 Min
method
Bake
Ingredients For persian chickpea flour cookies (nan-e nokhochi )
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1 cbutter
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1 cpowdered sugar
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1egg yolk
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1 tspground cardamom
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2 cchickpea flour
How To Make persian chickpea flour cookies (nan-e nokhochi )
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1Beat butter & powdered sugar together until creamy.
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2Add egg yolk & cardamom.
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3With your hands knead in the chickpea flour until smooth.
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4This dough is very "short" and needs to be well kneaded. For an even "shorter" dough, omit the egg yolk.
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5Pinch off tiny pieces of dough about the size of hazelnuts and roll them into balls between the palms of your hands.
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6Decorate the tops of the cookies by pricking them with the tines of a fork or by pressing the back of the tines horizontally onto the cookies.
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7Place on a lightly greased cookie sheet and bake in a slow oven (300F) for about 30 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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