PERSIAN CHICKPEA COOKIES WITH PISTACHIO (NAN-E NOKHODCHI) #vegetarian #vegan

Persian new year (Norouz) is quick drawing nearer. One of the greatest Norouz conventions is preparing flavorful desserts. The cardamom, rose water, and nutty smells that are filling my kitchen right presently is fundamentally my concept of paradise. Throughout the following hardly any weeks I will be in a preparing free for all and will basically be running what will resemble an Iranian pastry shop, directly out of my kitchen. First up on the menu: nan-e nokhodchi otherwise known as. Persian chickpea treats with pistachio.

Try not to let the chickpea part put you off. This is made with fine chickpea flour which brings about a brittle, soften in-your-mouth treat, combined with the astounding kinds of rose water, cardamom and pistachio. Furthermore, did I notice that these treats are without gluten, sans dairy, and vegetarian? That is correct, anybody can have a nibble!

Customarily, these treats are made with smaller than normal clover-formed dough shapers. In any case, if like me, you can't get your hands on this particular shape, any small scale cutout will do. Go wild and make little blossoms, hearts, stars or ovals.

Also Try Our Recipe : Easy Baked Vegetable Chips (Oil-Free)

INGREDIENTS

• 1/2 cup vegetable oil
• 3/4 cup confectioners’ sugar, sifted
• 1 teaspoon finely ground cardamom
• 1/2 tablespoon rose water
• 1 and 3/4 cups fine chickpea flour
• 2–3 tablespoons chopped or ground pistachios

INSTRUCTIONS

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.
2. Sift chickpea flour into the bowl and beat on low for 1 minute until the dough is no longer sticky.
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.
4. Wrap tightly in plastic wrap and set aside for 2 hours. Do not refrigerate.
5. Preheat oven to 300 F and line baking tray with parchment paper.
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.
7. Sprinkle chopped pistachios on top of each cookie.
8. Place cooking tray in middle rack and bake for 15 to 20 minutes, until the cookies turn a light golden colour.
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.

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