1/2 cup clarified butter or oil (I used canola oil)
1/2 cup corn oil
1-1/2 cup confectioners' sugar
2 tablespoons ground cardamom
4-1/2 cups sifted chickpea/garbanzo/garbonzo flour (I used toasted chickpea flour)
chopped or ground unsalted pistachios

In a bowl, combine clarified butter or oil, sugar and cardamom and mix until creamy, gradually add the chickpea flour to produce a dough.

Knead for 10 minutes until no longer sticky to your hands. Cover and let rest for 2 hours at room temperature.

Place the dough on the center of a piece of parchment paper, cover with another piece of parchment paper, roll to 1/2" thickness and chill for 15 minutes. Cut cookies with a tiny cloverleaf cookie cutter, garnish with pistachios, place on a cookie sheet, leaving place to allow to spread.

Place the sheet in the center of the oven and bake at 150°C (300°F) for 10-15 min until slightly golden. Remove, by lifting carefully, they crumble very easily.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A