Ingredients:

  • 250g ultra-fine chickpea flour, toasted and triple-sifted
  • 125g solid ghee, room temperature
  • 100g powdered sugar
  • 1 tsp ground cardamom
  • 1 tbsp premium rosewater
  • 2 tbsp slivered pistachios

Instructions:

  1. Place 250g chickpea flour in a wide skillet over medium low heat. Stir constantly for 5-8 minutes until it smells like roasted nuts and turns a shade darker.
  2. Immediately move the flour to a bowl through a fine mesh sieve. Repeat this two more times. Let it cool completely.
  3. Combine 125g solid ghee and 100g powdered sugar in a stand mixer. Beat for 5 minutes until the mixture is pale, fluffy, and looks like whipped cream.
  4. Fold in 1 tsp ground cardamom and 1 tbsp rosewater. Mix for 30 seconds to distribute the scent.
  5. Gradually add the cooled chickpea flour to the ghee mixture. Use a spatula to fold it in until a soft, non sticky dough forms.
  6. Wrap the dough in plastic and let it sit at room temperature for at least 4 hours (24 hours is better).
  7. Roll the dough between two sheets of parchment paper to a 1/2 inch thickness. Cut into small shapes until all the dough is used.
  8. Press a few slivered pistachios into the center of each cookie.
  9. Place in a preheated 300°F (150°C) oven. Bake for 15 minutes until the cookies are firm to the touch but still pale.
  10. Let the cookies cool completely on the baking sheet for at least 1 hour. Do not touch them while warm or they will shatter into dust.