Persian Chickpea Flour Cookies Nan E Nokhochi Recipes

ALMOND CHICKPEA FLOUR COOKIES

Steps:

• Preheat oven to 300°F.
• Cream together softened butter and sugar.
• Add egg yolk, mix until smooth and creamy.
• Add flour and finely ground almonds (almond meal), knead until soft dough forms.
• Roll balls a little smaller than walnuts but bigger than hazelnuts, place on cookie sheet and flatten.
• Bake at 300° 12-18 minutes (my oven did it in 15 minutes, but my friend's needed 20, so watch carefully the first time you make these!).
• Let cool on a wire rack.

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.

PERSIAN CHICKPEA FLOUR COOKIES (NAN-E NOKHOCHI )

Steps:

• Beat butter & powdered sugar together until creamy.
• Add egg yolk & cardamom.
• With your hands knead in the chickpea flour until smooth.
• Pinch off tiny pieces of dough about the size of hazelnuts and roll them into balls between the palms of your hands.
• Decorate 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.
• Place on a lightly greased cookie sheet and bake in a slow oven (300F) for about 30 minutes. This dough is very "short" and needs to be well kneeded. For an even "shorter" dough, omit the egg yolk.