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🧆 Persian Chickpea Cookies with Pistachio

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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