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Nan-E Nokhochi Persian Cookies

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)78.9406
Energy (kCal)1437.0
Carbohydrates (g)198.6434
Total fats (g)35.8797
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sift and combine the chickpea flour, confectioner's sugar, and ground cardamom. | 2. Add oil or butter and mix well. | 3. Add rose water, and continue to mix. | 4. Tightly pack the flour mixture into a small rectangular pan that is 3/4" deep. | 5. Cover with plastic wrap and refrigerate for one hour to harden the dough. | 6. Remove from the refrigerator. | 7. Preheat oven to 300 degrees. | 8. Cut the dough with a small cookie cutter (3/4" x 3/4". Traditionally a clover or flower cutout is used.). | 9. Place cookies on a baking sheet one inch apart. | 10. Garnish with crushed pistachios. | 11. Bake for 20-25 minutes, or until the base of the cookie is slightly golden. | 12. Allow the cookies to cool before transferring to a cooling rack or storage container. Be careful, as they are delicate. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chickpea flour 3 1/2 cups roasted 1246.14 186.1804 72.0958 21.5418
    vegetable oil butter 3/4 cup clarified - - - -
    confectioner ' sugar 1 cup - - - -
    cardamom 3 teaspoons ground 18.66 4.1082 0.6456 0.402
    rose water 1 tablespoon 0.0 0.0 0.0 0.0
    pistachio 4 tablespoons crushed 172.2 8.3548 6.1992 13.9359

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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