Nan-E Nokhochi (Persian Chickpea-Flour Cookies) – a delicious recipe with butter, confectioners sugar, egg yolk, ground cardamom, chickpea flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Beat the butter, sugar and cardamom together until creamy. Beat in the egg yolk (to make a firmer cookie, or omit to keep it more ""short""). Mix in the flour and knead until smooth.", "", "Traditionally the dough is rolled out and cut with a cookie cutter, or made by hand into little balls. As the dough is quite difficult to handle, I prefer the following alternative: Pack the dough firmly into a greased rectangular container so that it is about 1/2 inch thick. Cut across both ways to make 1/2 cubes. Chill the dough for about 1/2 hour, then carefully remove the cubes.", "", "Place the cookies about 1 inch spacing on a baking sheet. Bake for 25 minutes at 300. Allow to cool on the sheet before removing."]
909
kcal
Calories
49
g
Fat
108
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 cup butter, 1 cup confectioners sugar, 1 egg yolk (optional), 1 T. ground cardamom, and more.
Yes, Nan-E Nokhochi (Persian Chickpea-Flour Cookies) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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