Nan-e Nokhochi Persian Cookies

Total Time: 1 hr 35 mins Preparation Time: 1 hr 10 mins Cook Time: 25 mins

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

Recipe

• 1 sift and combine the chickpea flour, confectioner's sugar, and ground cardamom.
• 2 add oil or butter and mix well.
• 3 add rose water, and continue to mix.
• 4 tightly pack the flour mixture into a small rectangular pan that is 3/4" deep.
• 5 cover with plastic wrap and refrigerate for one hour to harden the dough.
• 6 remove from the refrigerator.
• 7 preheat oven to 300 degrees.
• 8 cut the dough with a small cookie cutter (3/4" x 3/4". traditionally a clover or flower cutout is used.).
• 9 place cookies on a baking sheet one inch apart.
• 10 garnish with crushed pistachios.
• 11 bake for 20-25 minutes, or until the base of the cookie is slightly golden.
• 12 allow the cookies to cool before transferring to a cooling rack or storage container. be careful, as they are delicate.