Ingredients
Method
- Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper.
- In a large bowl, whisk together the sifted chickpea flour, powdered sugar, cardamom, and salt until well combined.
- 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.
- 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.
- 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.
- Press one pistachio into the center of each cookie, pushing it down slightly so it stays in place during baking.
- 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.
- 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.