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 ¾ 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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