Cardamom-Poppy Seed Cookies
These crispy, snap-like cookies are sublime when dunked in steaming cups of English breakfast tea. Please don't take our word for it and try it for yourself.
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These cookies are inspired by a traditional Persian chickpea flower sweet called nan-e nokhodchi.
"I like to make these gluten-free cookies a day or two ahead so you can really taste the spices and rose water. The dough can be made ahead and chilled in the refrigerator for up to 7 days." - Louisa Shafia
Adapted from The New Persian Kitchen by Louisa Shafia, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.
Ingredients
SERVINGS: 40 Cookies
- 1/2 cup unsalted butter, room temperature
- 1/2 cup organic cane sugar
- 1 teaspoon rose water
- 1/2 cup plus 3 tablespoons chickpea flour
- 1/2 cup plus 3 tablespoons almond flour
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 3 tablespoons pistachios, coarsely ground
Preparation
1. Cream together butter and sugar with electric mixer. Beat in rose water for a few seconds. Whisk together flours, cardamom, cinnamon, and salt in separate bowl, and beat into butter in two batches, until just combined. Turn dough out onto plastic wrap and press into a disk. Wrap and chill in freezer, 30 minutes.
2. Unwrap dough and lay in middle of a large piece of plastic wrap or wax paper. Fold wrap or paper over dough and form into a log approximately 10 inches in length and 1 1/2 inches in diameter, then square off the long sides to form a bar. Chill in refrigerator until dough is very firm, at least 2 hours.
3. Preheat oven to 350F. Line two baking sheets with parchment paper. Slice bar into cookies 1/4 inch thick and place on prepared baking sheets, 1 inch apart. Press pinch of pistachios into each cookie.
4. Bake cookies until bottoms are just golden, 15-18 minutes. Let cool on pans 5 minutes, then transfer to cooling racks. Cookies can be stored in a sealed container at room temperature for up to 5 days.
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