Moments Critiques
- •Using fine rice flour (not glutinous)
- •Sifting all dry ingredients
- •Creaming butter until very light
- •Not overmixing after adding flour
- •Low baking temperature (no browning)
- •Handling very gently when cooling
Prepare dry ingredients
Sift together the rice flour, powdered sugar, and ground cardamom into a bowl. Sifting is essential—rice flour can be lumpy and the powdered sugar needs to be perfectly smooth for the delicate texture.
Étape Critique
Lumps in rice flour or powdered sugar will create an uneven texture. These cookies depend on perfectly smooth ingredients for their melt-in-your-mouth quality.
Prepare dry ingredients
Sift together the rice flour, powdered sugar, and ground cardamom into a bowl. Sifting is essential—rice flour can be lumpy and the powdered sugar needs to be perfectly smooth for the delicate texture.
Étape Critique
Lumps in rice flour or powdered sugar will create an uneven texture. These cookies depend on perfectly smooth ingredients for their melt-in-your-mouth quality.
Cream the butter
In a large bowl using a stand mixer or hand mixer, beat the softened butter on medium-high speed for 3-4 minutes until very light and fluffy. The butter should be pale and creamy, almost white in color.
Étape Critique
Well-creamed butter creates the light, delicate texture. Underbeating results in dense, heavy cookies. The butter should be noticeably lighter in color after creaming.
Cream the butter
In a large bowl using a stand mixer or hand mixer, beat the softened butter on medium-high speed for 3-4 minutes until very light and fluffy. The butter should be pale and creamy, almost white in color.
Étape Critique
Well-creamed butter creates the light, delicate texture. Underbeating results in dense, heavy cookies. The butter should be noticeably lighter in color after creaming.
Add egg yolks and rosewater
Add the egg yolks one at a time, beating well after each addition. Add the rosewater and beat until fully incorporated. Scrape down the sides of the bowl.
Add egg yolks and rosewater
Add the egg yolks one at a time, beating well after each addition. Add the rosewater and beat until fully incorporated. Scrape down the sides of the bowl.
Add dry ingredients
Add the sifted dry ingredients to the butter mixture in two additions, mixing on low speed just until combined after each. Do not overmix—the dough should just come together. It will be soft and slightly sticky.
Étape Critique
Overmixing develops the small amount of protein in rice flour and makes the cookies tough rather than tender. Mix only until the dough comes together.
Add dry ingredients
Add the sifted dry ingredients to the butter mixture in two additions, mixing on low speed just until combined after each. Do not overmix—the dough should just come together. It will be soft and slightly sticky.
Étape Critique
Overmixing develops the small amount of protein in rice flour and makes the cookies tough rather than tender. Mix only until the dough comes together.
Chill the dough
The dough should be soft but workable. If too sticky to handle, cover and refrigerate for 30-60 minutes until firm enough to shape. If the dough is already workable, you can proceed directly to shaping.
Chill the dough
The dough should be soft but workable. If too sticky to handle, cover and refrigerate for 30-60 minutes until firm enough to shape. If the dough is already workable, you can proceed directly to shaping.
Preheat oven
Preheat oven to 150°C (300°F). Line baking sheets with parchment paper. The low temperature is essential—these cookies should not brown.
Étape Critique
Nan-e berenji should remain pale—browning indicates overbaking. The low temperature allows the cookies to bake through while staying white.
Preheat oven
Preheat oven to 150°C (300°F). Line baking sheets with parchment paper. The low temperature is essential—these cookies should not brown.
Étape Critique
Nan-e berenji should remain pale—browning indicates overbaking. The low temperature allows the cookies to bake through while staying white.
Shape the cookies
Roll the dough into balls about 2.5cm (1 inch) in diameter—about 1 tablespoon of dough each. Place on the prepared baking sheets about 3cm apart (they don't spread much). Flatten each ball slightly to about 1cm thick.
Shape the cookies
Roll the dough into balls about 2.5cm (1 inch) in diameter—about 1 tablespoon of dough each. Place on the prepared baking sheets about 3cm apart (they don't spread much). Flatten each ball slightly to about 1cm thick.
Decorate
If using a cookie stamp, press it gently into each cookie to create a pattern. If using a fork, press gently to create a crosshatch pattern. Sprinkle generously with poppy seeds, pressing them gently into the surface. Add a sliver of pistachio to the center if desired.
Decorate
If using a cookie stamp, press it gently into each cookie to create a pattern. If using a fork, press gently to create a crosshatch pattern. Sprinkle generously with poppy seeds, pressing them gently into the surface. Add a sliver of pistachio to the center if desired.
Bake
Bake for 15-18 minutes until the cookies are set but still pale—they should NOT brown. The bottoms may have the slightest hint of color but the tops should remain white. They will firm up as they cool.
Étape Critique
The hallmark of perfect nan-e berenji is their pale, almost white color. Any browning means overbaking. They should look almost underdone when removed—they firm up significantly as they cool.
Bake
Bake for 15-18 minutes until the cookies are set but still pale—they should NOT brown. The bottoms may have the slightest hint of color but the tops should remain white. They will firm up as they cool.
Étape Critique
The hallmark of perfect nan-e berenji is their pale, almost white color. Any browning means overbaking. They should look almost underdone when removed—they firm up significantly as they cool.
Cool and store
Let the cookies cool on the baking sheet for 5 minutes—they're extremely fragile when hot. Transfer very gently to a wire rack to cool completely. Store in an airtight container at room temperature for up to 2-3 weeks.
Cool and store
Let the cookies cool on the baking sheet for 5 minutes—they're extremely fragile when hot. Transfer very gently to a wire rack to cool completely. Store in an airtight container at room temperature for up to 2-3 weeks.
