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Nan-e Nokhodchi (Chickpea & Almond Flour Icebox Cookies)
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6 Reviews
ceilithe
December 28, 2022
Love love love these! I have been making nun nokhodchi for 30+ years, but I would never eat them. I didn't like the mouthfeel - they seemed to dissolve on the tongue in a way that I just didn't enjoy. Adding almond flour is genius! The flavor is basically the same as the originals, but now they've got a little bite that reminds me of the Buttergebäck my mom would make when I was little. So, cheers for this lovely recipe. Now I can finally enjoy nun nokhodchi!
Teresa58
December 20, 2022
I made these are they really are lovely. I did, however, find that baking them for 10 minutes (1/4" slices) was more than enough and rendered a perfectly baked, golden cookie. I pulled the first batch out at 15 minutes and found it to be a bit overbaked, borderline burnt. They still were good, but I could not really appreciate the flavor. The second batch baked for 9-10 minutes and that was perfect. I will make them again and maybe slide them 1/2" and bake them for the 15 minutes, perhaps that works.
Erica D.
December 10, 2022
What type of chickpea flour do you recommend using in this recipe? Would Bob's Red Mill's work well?
SusanM
January 18, 2022
These are excellent. I'm about to make them again. They absolutely will stay fresh for five days - or likely longer - and they freeze well. I made one change that altered the flavor profile: I didn't have rose water so I used fior di sicilia (a mixture of vanilla and citrus flavors). And I used a combination of almonds and pistachios on top. Delicious!
SusanM
January 19, 2022
Coming back to say that if you use fior di Sicilia instad of rose water, use only a scant 1/2 teaspoon, as it is fairly strong. Definitely don't leave out the cardamom -- it adds a very nice flavor. I found I didn't need to freeze the dough. I just dumped the dough on to waxed paper and formed it into a log. If your kitchen is particularly warm, however, you may need to freeze it first.
Carla F.
January 10, 2022
These are lovely! Not too sweet and a really nice crunch. And they don't cross the subtle rose hint vs. grandma's underwear drawer. Unfortunately, I have several rose-averse people in my life, so I'm thinking about making them with almond extract and chopped almonds on top. Can't wait to see how that comes out.
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