These cookies are based on chickpea flour which is available in Middle-Eastern or Indian stores or health-food stores generally. They are sourced from a traditional Persian recipe from Najmieh Batmanglij New Food of Life, with the following changes: I toasted the butter to get that nutty flavor and I added an egg to the dough.
The cookies are crunchy with the wonderful aroma of toasted butter and a hint of chickpea flavor.
- 1 1/2 cup of chickpea flour
- 3/4 powdered sugar
- 1/2 tsp of ground cardamom
- 1 stick (4 ounces) of unsalted butter
- 1 large egg
- 1/4 cup of pistachios to garnish (optional)
- Place the butter in a saucepan and melt over low heat for 10 minutes; the butter will release an intoxicating nutty aroma, reminiscent of hazelnuts and the color will turn amber. Set aside.
- In a mixer or food processor, place the flour, sugar and cardamom; pulse a few times to combine and add the melted butter (include all the crisped bits of milk solids at the bottom of the pan) and the egg. Process till the paste is shiny and smooth. Cover and set in the fridge for a couple of hours.
- Roll out the dough (you may have to soften it first in the microwave for 30 seconds) between sheets of wax paper. Cut small cookies with the rim of a shot glass or a cookie cutter. Place a shard of pistachio in the middle of each cookie if desired. Set on a baking sheet lined with parchment paper and bake in a preheated 350F oven for 10 minutes max (check half-way through to prevent an accident). Serve.
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