Persian Chickpea Cookies (Nan-e Nokhodchi)
These Persian chickpea flour cookies, called nan-e nokhodchi, are a very traditional dessert, most commonly served during Persian New Year celebrations on the 1st day of Spring.
Ingredients
- 105 grams clarified butter, ghee, or good quality vegetable shortening ½ cup
- 105 grams powdered sugar 1 cup
- 1 teaspoon ground cardamom powder Up to 2 tsp
- 210 grams finely ground chickpea flour 1 ¾ cups
- 1 teaspoon liquid saffron
Instructions
Make the Cookie Dough
- Cream the Butter and Sugar: In the bowl of a stand mixer, beat the clarified butter or ghee with the powdered sugar on medium high for 3 minutes. The mixture will be clumpy at first, but will lighten in color and become creamy.
- Add Dry Ingredients: Add the cardamom powder and chickpea flour and mix until combined. The dough will resemble coarse sand.
- Form the Dough: Pour the mixture onto a clean work surface and knead with your hands for 4-5 minutes. Form the dough into a smooth disk, then wrap it tightly in plastic wrap or parchment paper.
Chill the Dough
- For Same-Day Baking: Chill the dough in the refrigerator for 1 hour and 45 minutes. 15 minutes before you are ready to form the cookies, take the dough out and let is soften at room temperature.
- For Next-Day Baking: Chill the dough in the refrigerator overnight. 30 minutes before you are ready to form the cookies, take the dough out and let is soften at room temperature.
Form and Bake Cookies
- Preheat Oven: Preheat your oven to 320°F (160°C).
- Roll and Cut: On a clean surface, roll out the dough to about 1 cm thickness. Use cookie cutters to cut out desired shapes. Place the cookies close together but not touching on a parchment lined baking sheet. Decorate with liquid saffron or leave plain.
- Bake: Place cooking tray in the oven, and immediately lower the oven temperature to 300°F (150°C). Bake for 8-10 minutes. The cookies will appear underbaked and crumbly.
- Cool: Let the cookies cool completely on the baking sheet for at least 1 hour, but preferably 3 hours to overnight, before touching them. They will harden as they cool.
Video
Notes
Tips:
- For a vegan option, substitute vegetable shortening for the clarified butter or ghee.
- Avoid adding any extra moisture to this dough
- Experiment with different cookie cutter shapes for a fun presentation.
- Store leftover cookies in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to 1 week. They can be wrapped and frozen for several months.