Made with chickpea flour, cardamom, and powdered sugar, these melt-in-your-mouth sweets are perfect with a cup of Persian tea.

Scale

1 cup powdered sugar

3/4 cup shortening

1 tsp cardamom – ground pistachios (or melted chocolate) for garnish

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Sift the powdered sugar.
Combine the shortening and powdered sugar with an electric mixer until smooth and creamy.
Add the cardamom and mix again.
Sift the chickpea flour. Add half of it to the sugar mixture and mix further with the electric mixer.
Add the remaining chickpea flour and use your hands to fully form the dough into a ball, which may take a few minutes.
Place the dough in a plastic bag or wrap and let it rest for at least 4 hours, up to 24 hours—the longer, the softer.
Once rested, preheat the oven to 350F, and remove the dough from the plastic and place it between two sheets of parchment paper. Roll out to about 1/2 inch thick.
Use a small cookie cutter to cut out the cookies. Repeat rolling and cutting until all the dough is used.
Arrange the cookies on a parchment-lined or silicone baking sheet and sprinkle with ground pistachios. Or alternatively, melt chocolate and add a spot to each cookie with a toothpick.
Bake at 350°F for 15-20 minutes; oven times may vary.
Allow the cookies to cool completely before moving, as they will crumble.
If desired, garnish with edible roses.

Fine chickpea flour – it is essential for the best taste and texture to use the version from the Persian store which is roasted chickpeas.

Dip the cookie cutter in chickpea flour to help prevent sticking. Use a butter knife to lift and move the cookies to a baking sheet as needed.

After baking, you must let the cookies cool before moving as they will crumble.

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