Kolcha-e Nokhodchi

Prep time: 20 mins Cook time: 15 mins Total time: 35 mins Servings: 20 cookies Country of origin: Afghanistan Description: Kolcha-e Nokhodchi are melt-in-your-mouth chickpea flour cookies spiced with cardamom and cut into traditional shapes. Presentation: Arranged neatly on a plate, decorated with ground pistachios on top. Ingredients: 2 cups fine chickpea flour (besan) 1 cup powdered sugar 3/4 cup melted ghee 1 tsp ground cardamom 2 tbsp ground pistachios Step-by-step directions: Toast chickpea flour in a dry pan over low heat for 10 minutes, stirring constantly until fragrant. Let flour cool completely, then sift together with powdered sugar and ground cardamom into a bowl. Add melted ghee and knead until a smooth, workable dough forms. Roll dough out to 1/2-inch thickness and cut into small shapes using cookie cutters. Place cookies on a baking sheet, sprinkle with ground pistachios, and bake at 300°F (150°C) for 12-15 minutes. Cool completely on baking sheet before serving. Optional variations: Shape dough into small round balls and press lightly with a fork if cookie cutters are unavailable. Cooking tips: Toast chickpea flour over low heat continuously so flour cooks evenly without scorching. Nutrition facts:

• Calories: 110 kcal

• Fat: 6g

• Carbohydrates: 12g

• Protein: 2g