Persian Chickpea Cookies with Pistachio (Nan-e Nokhodchi)

Step 1

Combine the oil, sugar, cardamom and rose water in bowl. Using a hand mixer, mix on medium for 2-3 minutes until light and creamy.

Step 2

Sift chickpea flour into the bowl and beat on low for 1 minute until the dough is no longer sticky.

Step 3

Dust your work surface with some chickpea flour and knead the dough for 10 minutes until it is more workable. The dough is very crumbly.

Step 4

Wrap tightly in plastic wrap and set aside for 2 hours. Do not refrigerate.

Step 5

Preheat oven to 300 F and line baking tray with parchment paper.

Step 6

Roll out the dough on a dusted work surface until it is 3/4-inch thick. Cut out cookies using a 1-inch clover-shaped cookie cutter and place the cookies on the baking tray, spaced 1 inch apart. Re-roll and repeat until all the dough is used up.

Step 7

Sprinkle chopped pistachios on top of each cookie.

Step 8

Place cooking tray in middle rack and bake for 15 to 20 minutes, until the cookies turn a light golden colour.

Step 9

Remove cookies from oven and let it cool on tray for a few minutes. Then carefully transfer to a wire rack to cool completely. Be careful when you transfer the cookies as they crumble very easily.