Persian Butter Cookies
Delicate, buttery, and infused with warm, aromatic cardamom, Persian Butter Cookies (known as "Nan-e Nokhodchi") are a traditional Persian treat that melts in your mouth with every bite. These gluten-free cookies are made with chickpea flour, giving them a uniquely soft and crumbly texture, while a hint of powdered sugar adds just the right touch of sweetness. Topped with a sprinkle of ground pistachios for a hint of crunch and a pop of vibrant green, they’re both beautiful and delicious. Perfect for serving alongside tea or coffee, these elegant biscuits are surprisingly easy to make, requiring only 20 minutes of prep time. Whether you're celebrating Persian New Year or simply craving something special, these delightful cookies are sure to impress your guests with their rich flavors and gorgeous presentation.
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Ingredients
- 115 grams Unsalted butter
- 100 grams Powdered sugar
- 200 grams Chickpea flour
- 1 teaspoon Ground cardamom
- 2 tablespoons Ground pistachios (for garnish)
Directions
Step 1
In a large mixing bowl, cream together the unsalted butter and powdered sugar until light and fluffy, about 2-3 minutes.
Step 2
Sift the chickpea flour and ground cardamom into the butter mixture. Mix until a soft and pliable dough forms. If the dough feels too crumbly, knead it gently with your hands to bring it together.
Step 3
Wrap the dough in plastic wrap and refrigerate for 1 hour to allow it to firm up.
Step 4
Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.
Step 5
Roll the chilled dough out on a lightly floured surface to about 1 cm (0.4 inch) thickness. Use a small clover-shaped or round cookie cutter to cut out the cookies.
Step 6
Carefully transfer the cookies to the prepared baking sheet, spacing them slightly apart.
Step 7
Garnish each cookie with a sprinkle of ground pistachios, gently pressing the topping into the surface.
Step 8
Bake in the preheated oven for 18-20 minutes, or until the cookies are just set and light golden on the bottom. Be careful not to overbake as they can become dry.
Step 9
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Serve as a delightful treat with tea or coffee. Store in an airtight container for up to 2 weeks.
Nutrition Facts
| Serving size | (431g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2086.4 |
| Total Fat 118.6g | 0% |
| Saturated Fat 59.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 254.6mg | 0% |
| Sodium 147.4mg | 0% |
| Total Carbohydrate 223.0g | 0% |
| Dietary Fiber 23.7g | 0% |
| Total Sugars 120.5g | |
| Protein 48.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 138.6mg | 0% |
| Iron 10.6mg | 0% |
| Potassium 1885.6mg | 0% |
Source of Calories