nutritional information

Per COOKIE:

  • Calories: 110
  • Protein: 3 g
  • Total Fat: 7 g
  • Carbohydrates: 10 g
  • Sodium: 5 mg
  • Fiber: 1 g
  • Sugar: 4 g
Vegan

Nan-e Nokhodchi (Roasted Chickpea Four-Leaf Clover Cookies)

Nan-e Nokhodchi (Roasted Chickpea Four-Leaf Clover Cookies)

MAKES ABOUT 40 COOKIES

These delicate cookies call for roasted chickpea flour, sold in Persian markets. Buy the type labeled “fine.” Use rose water for cooking, sold at Middle Eastern markets and specialty food stores. Chilling the dough helps when cutting out the cookies.
  • 1 cup canola oil
  • 1 ½ cups confectioners’ sugar
  • 4 tsp. finely ground cardamom
  • 1 Tbs. rose water
  • 4 ½ cups fine, roasted chickpea flour, sifted 3 times
  • 4 Tbs. unsalted, slivered pistachios for garnish
  1. Combine oil, sugar, cardamom and rose water in bowl, and mix for 2 minutes until white and creamy. Add chickpea flour all at once, and mix for 1 minute until dough is no longer sticky. 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. Wrap in plastic wrap, place on plate and let rest for 1 hour in refrigerator.
  2. Preheat oven to 300F.
  3. Unwrap dough. Use cloverleaf cookie cutter, and cut out dough. Place cookies on nonstick cookie sheet, leaving 1 inch between pieces to allow for spreading. Decorate each with slivered pistachios. Place sheet on rack in center of oven.
  4. Bake for 25 to 30 minutes, or until cookie bottoms are light golden. Remove cookies from oven, and allow to cool.
June 2003

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comments

Where can I get the cookie cutter? Most are too big.

Linda - 2013-12-13 14:42:53

They are suppose to be crumbly in texture. I have to say this is the easiest recipe when it comes to ingredients but not the easiest when it comes to actual creation of the dough and cookie. :) Mine are in the refrigerator right now... Lets see what happens.

Christina Kalyuzhnaya - 2013-10-23 20:46:07

I've made biscuits like these before, but am always amazed by how crumbly the dough is. Invariably, I have to add more liquid. In this case, I've added a good 1/4 cup more of oil. What am I doing wrong? There's no way the dough would come together without the extra liquid. Tried to bring it together as I kneaded it...but no luck. Can anyone shed some light on this? The dough is presently in the fridge. Will let you know how it turns out!

JE PERRY - 2013-05-16 18:11:59

Thank you so much for the recipe .

Farideh - 2013-03-19 01:40:25

Substitute unsalted butter for canola oil and you'v got yourself a winner!

Michael - 2012-09-27 04:55:01

Om nom

Gerdoo - 2012-03-24 14:23:57