Moments Critiques
- •Sifting chickpea flour thoroughly (no lumps)
- •Not overmixing the dough
- •Chilling before shaping
- •Forming the traditional clover shape
- •Low baking temperature (no browning)
- •Very gentle handling when cooling
Prepare and sift the chickpea flour
Sift the chickpea flour through a fine-mesh sieve to remove any lumps and ensure even texture. Sift together with the powdered sugar and ground cardamom. Chickpea flour is prone to lumps, so sift thoroughly.
Étape Critique
Chickpea flour is often lumpy—unsifted flour will create a grainy texture. The cookies depend on perfectly smooth ingredients for their delicate, melt-in-your-mouth quality.
Prepare and sift the chickpea flour
Sift the chickpea flour through a fine-mesh sieve to remove any lumps and ensure even texture. Sift together with the powdered sugar and ground cardamom. Chickpea flour is prone to lumps, so sift thoroughly.
Étape Critique
Chickpea flour is often lumpy—unsifted flour will create a grainy texture. The cookies depend on perfectly smooth ingredients for their delicate, 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 2-3 minutes until very light, pale, and fluffy.
Cream the butter
In a large bowl using a stand mixer or hand mixer, beat the softened butter on medium-high speed for 2-3 minutes until very light, pale, and fluffy.
Add oil and rosewater
With the mixer on low, add the vegetable oil and rosewater. Beat until fully incorporated and smooth. The mixture should be creamy and fragrant.
Add oil and rosewater
With the mixer on low, add the vegetable oil and rosewater. Beat until fully incorporated and smooth. The mixture should be creamy and fragrant.
Add dry ingredients
Add the sifted dry ingredients in two additions, mixing on low speed just until combined after each. Do not overmix. The dough will be very soft, almost like thick frosting.
Étape Critique
Overmixing can make the cookies tough. The dough should just come together. Its softness is correct—it will firm up when chilled.
Add dry ingredients
Add the sifted dry ingredients in two additions, mixing on low speed just until combined after each. Do not overmix. The dough will be very soft, almost like thick frosting.
Étape Critique
Overmixing can make the cookies tough. The dough should just come together. Its softness is correct—it will firm up when chilled.
Chill the dough
Cover the bowl and refrigerate for 20-30 minutes until the dough is firm enough to handle but still pliable. It should hold its shape when rolled into a ball.
Étape Critique
The dough must be chilled to shape—warm dough is too soft to form the traditional clover shape. Don't skip this step.
Chill the dough
Cover the bowl and refrigerate for 20-30 minutes until the dough is firm enough to handle but still pliable. It should hold its shape when rolled into a ball.
Étape Critique
The dough must be chilled to shape—warm dough is too soft to form the traditional clover shape. Don't skip this step.
Preheat oven
Preheat oven to 160°C (325°F). Line baking sheets with parchment paper.
Preheat oven
Preheat oven to 160°C (325°F). Line baking sheets with parchment paper.
Shape into clovers
Take about 1 tablespoon of dough and roll into a smooth ball. Place on the prepared baking sheet. Using your thumb and finger, pinch the ball at four equidistant points around the edge, pulling slightly outward to create four 'petals'—the traditional clover shape. Press a slivered pistachio into the center of each cookie.
Étape Critique
The clover shape is traditional and iconic—it's what makes nan-e nokhodchi instantly recognizable. Take your time to form each cookie carefully.
Shape into clovers
Take about 1 tablespoon of dough and roll into a smooth ball. Place on the prepared baking sheet. Using your thumb and finger, pinch the ball at four equidistant points around the edge, pulling slightly outward to create four 'petals'—the traditional clover shape. Press a slivered pistachio into the center of each cookie.
Étape Critique
The clover shape is traditional and iconic—it's what makes nan-e nokhodchi instantly recognizable. Take your time to form each cookie carefully.
Bake
Bake for 12-15 minutes until the cookies are set but still completely pale—they should NOT brown at all. The bottoms should have barely a hint of color. The cookies will be soft when hot but firm up as they cool.
Étape Critique
Like nan-e berenji, these cookies should remain pale. Any browning indicates overbaking and changes the delicate flavor. They look almost underdone when ready.
Bake
Bake for 12-15 minutes until the cookies are set but still completely pale—they should NOT brown at all. The bottoms should have barely a hint of color. The cookies will be soft when hot but firm up as they cool.
Étape Critique
Like nan-e berenji, these cookies should remain pale. Any browning indicates overbaking and changes the delicate flavor. They look almost underdone when ready.
Cool and store
Let the cookies cool on the baking sheet for 10 minutes—they are extremely fragile when hot. Transfer very carefully 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 10 minutes—they are extremely fragile when hot. Transfer very carefully to a wire rack to cool completely. Store in an airtight container at room temperature for up to 2-3 weeks.
Repos Requis
25 min - Dough must chill to be shapeable
