After receiving a bunch of cute little Persian cookie cutters from my in-laws, I wanted to put them to use. I made Persian chickpea cookies called nan-e nokhochi.
Nan-e nokhochi is a delicate cookie that is made from very fine roasted chickpea flour. They crumble and melt as soon as they enter the mouth, and the cookies pair well with tea. I once tried using regular chickpea flour from my local bulk store, but it just didn't taste the same. The delicate flavor is lost, and a lot more butter/oil is needed.
You can find roasted chickpea pastry flour at any Persian grocery store. In Ottawa, I get mine at Arya Food Market.
This recipe makes approximately 60 mini cookies.
Persian Chickpea Cookies (Nan-e Nokhochi)
- 3 1/2 cups of fine roasted chickpea flour
- 3/4 cup of vegetable oil or clarified butter
- 1 cup of confectioners sugar
- 3 tsp of ground cardamom
- 1 Tbsp rose water
- crushed pistachios for garnish
1. Preheat the oven to 300 degrees F. Combine the chickpea flour, confectioners sugar, and ground cardamom. Mix until evenly distributed.
2. Slowly add in the butter/oil and mix well. Add the rosewater, and continue to mix well.
3. Tightly pack the flour mixture into a small rectangular pan that is 3/4 inch high. Cover with plastic wrap and refrigerate for one hour to harden the dough. Remove from the refrigerator. Cut the dough with a small cookie cutter that is 3/4 inch wide and 3/4 inch high. Place cookies on a baking sheet, spacing them one inch apart. Garnish with crushed pistachios. Bake in the oven for 20-25 minutes, or until the base of the cookie is slightly golden. Allow the cookies to cool before transferring them. As mentioned, they crumble very easily.
4. To create more cookies, repack the dough and repeat step 3.
Be sure not to over bake your cookies. Doing so will create a bitter taste.