Cashew or Pistachio Rohes Cookies
Makes 20 Cookies
Ingredients
- 1 cup all-purpose flour (125g)
- 3/4 cup chickpea flour (95g)
- 1/4 cup semolina flour (30g)
- 1/2 teaspoon cardamom powder
- 1/8 teaspoon ground muscat nut
- 3/4 cup powdered sugar (80g)
- 1/2 cup ghee (95g) + 2 tablespoons, divided
- 1 ounce nuts (30g) - either chopped almonds or pistachios
- 1/4 teaspoon salt
Nutritional Information
- Calories: 139
- Fat: 7g
- Carbohydrates: 15g
- Fiber: 0g
- Sugars: 5g
- Protein: 2g
Preparation
- In a bowl, mix flour, cardamom powder, muscat nut powder, and salt.
- In a separate bowl, combine ghee and powdered sugar.
- Add the dry ingredients to the wet ingredients and mix well. If necessary, add a bit of milk or melted ghee to make the dough stick together.
- Wrap the dough in plastic wrap and let it chill in the refrigerator for 30 minutes.
- Preheat the oven to 375°F (190°C).
- Divide the dough into 20 equal balls.
- Press your chosen nuts into the center of each ball.
- Place the dough balls on a lined baking sheet with space between them, then flatten slightly.
- Bake for 10-20 minutes, or until the edges are golden brown.
- Let the cookies cool on a wire rack before serving.
Enjoy these nutty Rohes cookies with a cup of tea or coffee! These cookies can be stored in an airtight container for up to 3 weeks.
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Source:
This recipe uses various types of flour, specifically all-purpose flour, chickpea flour, and semolina flour. Chickpea flour is a good source of plant-based protein, while semolina flour contributes texture and makes the cookies more tender. The addition of coconut sugar and nuts enhances the flavor and nutritional value of the cookies. The recipe calls for the nuts to be pressed into the center of each cookie for an added crunch. The nutritional information provided is an estimate based on the given ingredients.
