Here’s how to make the confections so widely prized in Iran.
Persian sweets for Nowruz include tiny Chickpea Cookies, Marizpan Berries, Persian Baklava and Honey Cashew Caramel Candies. Get all the recipe links, below. By Yeganeh Rezaian March 15 at 2:00 PM In the weeks leading up to Nowruz, Iranians happily line up at confectioneries and bakeries to buy cookies, pastries and a variety of nuts for their 13 days of new year festivities. The holiday begins March 21 this year.
A box of tiny but flavorful Chickpea Cookies was always the first Nowruz item my dad would pick up, because they are what he likes best. So it was important for me to learn how to make these for him. They typically are cut in a flower shape, but if you don't have the right-size cookie cutter, rolling the dough into small balls will do.
Iranians enjoy their baghlavas all year long, of course. The most spectacular ones — small, bite-size diamonds, densely packed with pistachios and almonds — are baked in Qazvin and Yazd. These renditions have become so famous that they are widely distributed and available throughout the country, although anyone returning from a visit to these cities is expected to bring some home.
You’ll need a standard rimmed baking sheet. The dough also can be mixed by hand or with a stand mixer. Meanwhile, make the filling: Whisk together the almonds or almond flour, the sugar, cardamom and cinnamon in a mixing bowl.
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