STEP-BY-STEP INSTRUCTIONS

PREP THE FLOUR

1. If you cannot find pre-roasted chickpea flour, simply toast regular chickpea flour in a dry pan over medium heat for 2–3 minutes. Watch it closely—it should smell nutty but must not turn dark!

2. The Secret Ratio: Remove 3 tbsp of the chickpea flour and replace it with 3 tbsp of rice flour.

3. Sift this mixture twice to ensure there are no lumps.

CREAM THE BASE

1. In a large bowl, cream your vegetable fat and sifted powdered sugar.

2. Use a hand mixer and beat for 10 minutes until the mixture becomes pale and fluffy.

3. Add the ground cardamom halfway through.

THE “CRUMBLE” STAGE

1. Sift the flour mixture into the bowl.

2. Start mixing—the dough will look very crumbly at first. Don’t worry!

3. Knead by hand for 7–8 minutes until it turns into a smooth, homogenous mass.

4. Pro Tip: If you have a meat grinder, pass the dough through it once; it will become perfectly supple instantly! If it’s still too dry, add a tiny teaspoon of fat at a time.

THE 12-HOUR REST (Essential!)

1. Place the dough between two sheets of plastic wrap. Roll it out to a thickness of 1.5 cm – 2 cm (about ¾ inch).

2. Let the dough rest at room temperature for 12 hours. This allows the flavors to develop and the flour to hydrate.

CUT AND SHAPE

1. Preheat your oven to 160°C (320°F).

2. Remove the top layer of plastic wrap. If the surface isn’t perfectly smooth, gently roll it one more time, but do not knead the dough.

3. Use your favorite small cookie cutters.

4. If the dough sticks, dip the cutter in a little chickpea flour.

5. Carefully place the cookies on a baking sheet lined with parchment paper.

GARNISH AND BAKE

1. Press a slivered pistachio into the center of each cookie.

2. Bake for 12–15 minutes.

3. The Golden Rule: Watch them like a hawk! They should be set but not browned. Underbaked cookies will stick to your teeth; overbaked ones will lose their delicate melt.

THE “NO-TOUCH” COOLING PHASE

1. This is the hardest part: Let the cookies cool on the tray for at least 4 hours. Do not touch them while warm, or they will crumble into dust!

2. Once completely cold, they will be stable enough to move, yet will still dissolve beautifully on your tongue.