Three different types of flour appear in these peppery Pakistani cookies; Semolina, all-purpose and chickpea flour. The unique combo gives these cookies a surprising yet delicious taste and texture.
These taste delicious warm with a cup of cocoa or tea but they also travel well for gift-giving.
*Naptime tip: Raw chickpea flour is not delicious, I’d skip a taste of this cookie dough and just dig into the finished cookies.
Recipe adapted from The Daily Meal. Makes about 40 cookies.
1 1/4 cups butter or ghee, at room temperature
1/2 white sugar
1 cup dark brown sugar
1 tsp. Vanilla
2 1/2 cups besan (chickpea flour)
1 cup all-purpose flour
1/2 cup semolina
1 tsp. salt
1 Tbs. freshly ground black pepper (yes, really that much!)
1 tsp. baking powder
About 40 whole almonds (or 1/2 cup jam for thumbprint cookies)
Heat the oven to 350°F. Grease or line 2 sheet trays with parchment.
In a large bowl, beat together the butter or ghee and sugars until light in color. Next add the eggs and vanilla.
In a separate bowl, mix together the flours, semolina, salt, pepper, and baking powder. Add the flour mixture into the wet ingredients and mix until combined.
Scoop into tablespoon-sized balls, rolling them smooth. Place 2″ apart on your sheet trays, pressing an almond into each. (Or make a divot with a 1/2 tsp. measuring spoon to fill with jam partway through cooking.)
Bake almond-topped cookies until bottoms are lightly browned 15-20 minutes.
For thumbprints, remove the cookies after 10 minutes (they will not be fully baked.) Press with the back of the measuring spoon again and fill with a scant amount of jam. Return jam-filled cookies to the oven and bake 5-10 more minutes until golden brown. Cool on a rack, then enjoy! Great for a tea-time treat, fresh out of the oven or you can store them in an airtight container for up to 3 weeks.