Persian Chickpea Flour Cookies Nan E Nokhochi Recipes

NAN-E NOKHOCHI (PERSIAN CHICKPEA-FLOUR COOKIES)

NAN-E NOKHOCHI (PERSIAN CHICKPEA-FLOUR COOKIES) image

Yield 80 cookies

Number Of Ingredients 5

Ingredients

1 cup butter
1 cup confectioners sugar
1 egg yolk (optional)
1 T. ground cardamom
2 1/2 cups chickpea flour

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.

NAN-E NOKHOCHI PERSIAN COOKIES

Nan-E Nokhochi Persian Cookies image

My favorite Iranian cookie! These are made from chickpea flour and have such a unique and lovely taste. They melt right in your mouth and are irresistible. They pair nicely with tea.

Provided by Barbell Bunny

Categories Dessert

Time 1h35m

Yield 60 cookies

Number Of Ingredients 6

Ingredients

3 1/2 cups chickpea flour, roasted
3/4 cup vegetable oil or 3/4 cup clarified butter
1 cup confectioners' sugar
3 teaspoons ground cardamom
1 tablespoon rose water
4 tablespoons crushed pistachios, for garnish

Steps:

Sift and combine the chickpea flour, confectioner's sugar, and ground cardamom.
Add oil or butter and mix well.
Add rose water, and continue to mix.
Tightly pack the flour mixture into a small rectangular pan that is 3/4" deep.
Cover with plastic wrap and refrigerate for one hour to harden the dough.
Remove from the refrigerator.
Preheat oven to 300 degrees.
Cut the dough with a small cookie cutter (3/4" x 3/4". Traditionally a clover or flower cutout is used.).
Place cookies on a baking sheet one inch apart.
Garnish with crushed pistachios.
Bake for 20-25 minutes, or until the base of the cookie is slightly golden.
Allow the cookies to cool before transferring to a cooling rack or storage container. Be careful, as they are delicate.

Nutrition Facts : Calories 55.8, Fat 3.3, SaturatedFat 0.4, Sodium 3.5, Carbohydrate 5.3, Fiber 0.7, Sugar 2.6, Protein 1.3

PERSIAN CHICKPEA FLOUR COOKIES (NAN-E NOKHOCHI )

Persian Chickpea Flour Cookies (Nan-E Nokhochi ) image

Make and share this Persian Chickpea Flour Cookies (Nan-E Nokhochi ) recipe from Food.com.

Provided by luisawoods

Categories Dessert

Time 45m

Yield 36 cookies

Number Of Ingredients 5

Ingredients

1 cup butter
1 cup powdered sugar
1 egg yolk
1 teaspoon ground cardamom
2 cups chickpea flour

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.

Nutrition Facts : Calories 79.5, Fat 5.6, SaturatedFat 3.3, Cholesterol 18.2, Sodium 48.6, Carbohydrate 6.3, Fiber 0.6, Sugar 3.8, Protein 1.3

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