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Persian Chickpea Flour Cookies (Nan-e Nokhodchi) for Purim

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Nan-e nokhodchi are delicate Persian chickpea flour cookies, made with oil, powdered sugar, cardamom and rose water and topped with a pistachio. They’re traditional for Persian New Year and wonderful for Purim with tea or coffee.

A Melt-in-Your-Mouth Texture

Sift the chickpea flour and powdered sugar, and knead the dough thoroughly; unlike wheat cookies, these benefit from working the dough, which gives a fine, sandy crumb. Chill the dough, cut small shapes and bake at a low temperature until just set. They should stay pale, not golden.

Kosher Notes

These cookies are pareve and naturally gluten-free. Use chickpea flour and rose water with a reliable hechsher. Vanilla can replace the rose water.

Storing

Store airtight for a week.

Persian Chickpea Flour Cookies (Nan-e Nokhodchi) for Purim
These delicate Persian chickpea flour cookies have a unique sandy texture that melts in your mouth. Perfect for Purim celebrations and naturally gluten-free too.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Persian
Calories: 95
Ingredients Method Notes

Ingredients
  

  • 2 cups chickpea flour sifted
  • 1/2 cup vegetable oil or neutral oil
  • 1/2 cup powdered sugar sifted
  • 1 teaspoon rose water optional
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon salt
  • 24 shelled pistachios for decoration

What I use for this recipe

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Method
 

  1. Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the sifted chickpea flour, powdered sugar, cardamom, and salt until well combined.
  3. Add the vegetable oil and rose water (if using) to the dry ingredients. Mix thoroughly with a wooden spoon until the mixture forms a cohesive dough that holds together when pressed. The texture should be slightly crumbly but moldable.
  4. Using your hands, roll the dough into walnut-sized balls, about 1 tablespoon each. Place them on the prepared baking sheets, spacing them about 2 inches apart.
  5. Gently flatten each ball with your palm to about 1/2-inch thickness. Using a fork, create a crosshatch pattern on top of each cookie by pressing lightly.
  6. Press one pistachio into the center of each cookie, pushing it down slightly so it stays in place during baking.
  7. Bake for 12-15 minutes, until the bottoms are lightly golden but the tops remain pale. Don't overbake or they'll become too hard.
  8. Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack to cool completely. They'll be very delicate while warm.

Notes

These cookies are naturally gluten-free and have a delicate, crumbly texture. Store in an airtight container for up to one week. If you can't find rose water, you can substitute with 1/2 teaspoon vanilla extract or omit entirely. The cookies should be pale when done, not golden brown.
Nutrition Facts
24 servings per recipe
Serving size 1 serving
Calories 95
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg
Sodium 25mg 1%
Dietary Fiber 2g 7%
Total Sugars 6g
Protein 3g 6%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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