Persian Chickpea Cookies with Pistachio
 Serves |  Total Time |
|---|---|
| 30 cookies | 2.65 hours |
Ingredients
0.5 cup vegetable oil
0.75 cup (85 g) confectioners' sugar
1 tsp ground cardamom
0.5 Tbsp rose water
149 g chickpea flour
3 Tbsp pistachios
Cookware
- 1 bowl
- 1 hand mixer
- 1 plastic wrap
- 1 baking tray
- 1 parchment paper
- 1 1 inch clover shaped cookie cutter
- 1 wire rack
Instructions
Step 1
Combine the vegetable oil, confectioners' sugar, ground cardamom and rose water in bowl. Using a hand mixer, mix on medium for 2 to 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. Reroll 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 color.
Step 9
Remove cookies from oven and let it cool on tray for 5 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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