How to Make Homemade Chickpea Cookies the Bakery-Style Way

According to Saednews, If you would like to prepare traditional chickpea cookies (Nan-e Nokhodchi) with your own hands and achieve a quality similar to professional bakeries, follow this simple guide.

• 250 grams chickpea flour

• 150 grams sifted powdered sugar

• 200 grams solid shortening or bakery shortening

• 1 teaspoon saffron (brewed)

• 1 tablespoon cardamom powder

• Dried rose petal powder

• Pistachio powder or sliced pistachios, as needed

Step 1: Preparing and Softening the Oil

First, place the solid shortening or bakery shortening at room temperature until it becomes completely soft. Transfer it to a suitable bowl and beat it with a hand mixer or electric mixer for about 2 minutes until it becomes smooth and well combined.

You can use only solid shortening or only bakery shortening, but for a professional-style chickpea cookie recipe, combining both creates a softer and more delicate texture.

Step 2: Adding Powdered Sugar and Creating a Creamy Texture

Sift the powdered sugar and add it to the oil mixture. Beat the ingredients for about 5 minutes until the mixture becomes light, fluffy, and creamy.

At this stage, the mixture should have a lighter color and a smooth texture. This plays an important role in making the final cookies soft and delicate.

Step 3: Adding Brewed Saffron and Cardamom Powder

For a richer aroma and flavor, add concentrated brewed saffron and fresh cardamom powder to the mixture. Beat again until everything is evenly incorporated.

It is better to grind cardamom yourself so that its natural fragrance remains strong and the quality of the cookies is not reduced.

Step 4: Adding Chickpea Flour and Preparing the Dough

Sift the chickpea flour 2 to 3 times to make it completely smooth and uniform. Gradually add the flour to the mixture of oil, powdered sugar, cardamom, and saffron.

First, mix the ingredients with a spatula until a dough forms. At this stage, the dough will be slightly firm, which is completely normal.

Step 5: Kneading and Strengthening the Dough

Once the dough is formed, gently knead it by hand. To make the texture more consistent, you can pass the dough through a grinder 3 to 4 times and then gently knead it again.

Be careful not to over-knead the dough, as this can cause the oil to separate. As a result, the cookies may become fragile and crumble after baking.

Step 6: Resting the Chickpea Cookie Dough

Place the dough inside a clean plastic bag or wrap it properly to prevent air exposure. Let it rest at room temperature for 5 to 6 hours.

If you have enough time, allowing the dough to rest for 24 hours will create a crispier and more professional texture after baking.

Step 7: Rolling and Cutting the Dough

Preheat the oven before baking. For a gas oven, set the temperature to 175°C (347°F), and for an electric oven, set it to 155°C (311°F).

Lightly dust the baking tray with flour and roll out the dough using a rolling pin. The dough thickness should be around 0.5 to 1 centimeter.

To prevent cracks, cover the dough with plastic wrap before rolling it out. Then, use a chickpea cookie cutter to carefully shape the cookies without breaking their texture.

Step 8: Arranging and Decorating the Cookies

Cover the baking tray with parchment paper and place the shaped cookies on it with enough space between each one.

Using proper parchment paper is important when preparing different types of desserts and cookies, including chickpea cookies.

If desired, decorate the cookies with:

• Pistachio powder

• Sliced pistachios

• Dried rose petal powder

Bake until the cookies are lightly set while maintaining their delicate texture.

Enjoy these traditional Persian chickpea cookies, perfect for celebrations, gatherings, and special occasions.