Nan-e Nokhodchi (Roasted Chickpea Four-Leaf Clover Cookies) – a delicious recipe with canola oil, confectioners sugar, ground cardamom, water, chickpea flour, pistachios. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine oil, sugar, cardamom and rose water in bowl, and mix for 2 minutes until white and creamy.
2
Add chickpea flour all at once, and mix for 1 minute until dough is no longer sticky.
3
Dust work surface with chickpea flour, knead dough 2 minutes by hand and flatten dough on surface until 6 inches square and 3/4-inch thick.
4
Wrap in plastic wrap, place on plate and let rest for 1 hour in refrigerator.
5
Preheat oven to 300F.
6
Unwrap dough.
7
Use cloverleaf cookie cutter, and cut out dough.
8
Place cookies on nonstick cookie sheet, leaving 1 inch between pieces to allow for spreading.
9
Decorate each with slivered pistachios.
10
Place sheet on rack in center of oven.
11
Bake for 25 to 30 minutes, or until cookie bottoms are light golden.
12
Remove cookies from oven, and allow to cool.
1312
kcal
Calories
61
g
Fat
178
g
Carbs
14
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 6 ingredients. The key ingredients include: 1 cup canola oil, 1 1/2 cups confectioners sugar, 4 tsp. finely ground cardamom, 1 Tbs. rose water, and more.
Yes, Nan-e Nokhodchi (Roasted Chickpea Four-Leaf Clover 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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