A delicate dough of chickpea flour, oil and icing sugar is scented with rose water and cardamom and shaped with small flower cutters. The raw dough freezes well, and its bite-sized form keeps each cookie low in calories.
Rub the chickpea flour with the oil, then mix in the icing sugar, rose water and cardamom; you should get a soft dough that comes together quickly.
Cover the dough and let it rest at room temperature for 30 minutes; this makes it less crumbly to work with.
Roll the dough out to 1 cm thick, cut with small flower cutters and sprinkle each piece with crushed pistachio.
Bake in an oven preheated to 150°C for 15 minutes, until just lightly golden, and let them cool completely before touching them.
The cookies are very fragile straight out of the oven — wait until they're fully cool before lifting them off the tray. Allergens: contains tree nuts (pistachio).
Hamuru 1 santimetre yerine yarım santimetreye açtım, 15 dakika yerine 11 dakikada pişti ve daha da gevrek çıktı; kalınlığı azaltmak isteyenlerin süreyi buna göre kısa tutmasını öneririm.
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