Ingredients
1/2 cup (125 ml) Unsalted Butter
2/3 cup (160 ml) Granulated sugar
1/2 cup (125 ml) Chicipea flour
1/3 cup (80 ml) All-purpose flour
1/3 cup (80 ml) Fine semolina (Sooji/Rava)
1/4 tdp (1 ml) Ground Cardamom
1 tabsp (15 ml) Sliced or slivered almonds and
chopped unsalted pistachios
Pinch each baking soda, table salt
Preparation
In large mixing bowl, using electric mixer, on low, beat butter and sugar until fluffy, about 2 minutes.
In medium mixing bowl, sift chickpea flour, all-purpose flour, semolina, cardamon, baking soda and salt. In several additions, beat flour into butter-sugar mixture until smooth dough forms.
Divide dough into 24 balls. arrange 2 inches (5cm) apart on parchment-lined baking sheets. Press gently with fork until 3/4 inch (2cm) thick. Using fork, make criss-cross design on top. Press almonds and /or pistachios on top of each cookie.
Bake in preheated 375F (190C) oven until lightly golden, about 12 to 15 minutes. Cool 5 minutes.
Transfer to wire racks to cool. Store in air tight container at room temperature up to 1 week or freeze up to 1 month.
Makes 24 cookies. Serve with coffee or tea.
