Bake until the bottoms are golden and the centers dry; an underbaked chickpea component can taste raw and be pasty.
Chickpea-and-almond shortbread rounds with a thin honey glaze on the cooled tops.
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Chickpea Almond Shortbread with Honey Glaze Recipe
Follow the tray sizes, portions and baking intervals in the instructions below.
Total time includes hands-on preparation, required chilling or resting, whole-batch cooking, cooling and finishing.
Kitchen tools you’ll need
- mixing bowl
- mixer
- kitchen scale
- two 13 x 18-inch half sheets
- parchment
- fork
- wide spatula
- cooling rack
Ingredients
US measures are approximate. Gram weights help keep portions consistent; spice weights vary with density.
Instructions
Mix the dough
- Mix the dough: Stir butter and sugar smooth. Sift wheat and chickpea flours with salt, add almond flour and work into butter until cohesive. Do not taste raw dough; chickpea flour needs the full bake.
Shape and chill
- Shape and chill: Divide all dough into 24 equal portions (about 14 g each). Press between parchment into 1 3/4-inch rounds, about 1/3 inch thick. Mark lightly with a fork. Refrigerate 30 minutes until firm.
Bake the whole batch
- Bake the whole batch: Heat oven to 325°F (165°C) conventional or 300°F (150°C) fan. Use two parchment-lined 13 x 18-inch half sheets, 12 cookies per sheet, spaced at least 1 inch apart. Bake one tray at a time on the middle rack for 18–22 minutes, turning front to back halfway; keep the waiting tray refrigerated. Edges and bases should be pale gold and the centers dry. Whole-batch oven time is 44 minutes for both trays.
Cool and glaze
- Cool and glaze: Rest 10 minutes on trays and cool 20 minutes on a rack. Stir glaze sugar, honey and warm water smooth, let cool briefly, then brush a thin layer over the cold tops. Leave 40 minutes to become tack-free. Cooling/setting totals 70 minutes including tray rest.
Timing and scaling
- Timing and scaling: 30 min hands-on + 30 min required chill/rest + 44 min whole-batch oven baking + 70 min cooling/setting = 174 min. Cooling includes tray/pan rests and runs from the final tray; earlier-tray cooling may overlap later baking. Ingredient warm-up and frozen-dough thawing are extra; preheat during shaping/chilling. Scale ingredients and US equivalents, not oven temperature, piece sizes or per-tray bake time; extra trays extend the whole-batch time.
Chef’s Science & Pro Tips
Ingredient science
Chickpea flour adds protein while almond meal adds fat, changing the wheat dough's structure; honey stays in the external glaze rather than wetting the dough.
Technique & texture
Bake until the bottoms are golden and the centers dry; an underbaked chickpea component can taste raw and be pasty.
Finishing & serving
Allow the honey glaze to become tack-free before packing and keep the cookies in a dry room.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | 5 days | Up to 5 days. Seal fully cooled cookies airtight in a cool dry room. Separate layers with parchment; let the coating set before packing. |
| Refrigeration | up to 7 days | Unnecessary; up to 7 days if needed. Baked refrigeration is unnecessary for this formula; use only if the room is warm. Seal airtight to prevent condensation and odors. |
| Raw freezing | 1 month | Up to 1 month. Freeze the unfilled dough tightly wrapped. Thaw overnight in the refrigerator, then shape and complete the stated chill. Thawing time is additional. |
| Baked freezing | 2 months | Up to 2 months. Freeze uncoated baked cookies airtight with parchment between layers. Thaw sealed at room temperature for 1–2 hours. Apply the finish after thawing. |
| Restoring | As described | Serve after thawing. Do not oven-refresh the assembled or coated cookies. Serve once thawed; reseal unused portions. |
Notes
- Scale ingredients, including US measures, without changing cookie size or oven temperature. Extra trays increase whole-batch time.
Nutrition
Approximate values per portion from the listed ingredient weights divided into 24 equal portions. Includes required fillings and finishes. Brands, unused coatings and actual portion size affect the estimate.
Frequently Asked Questions
What do chickpea and almond flours add?
Chickpea flour adds protein while almond meal adds fat, changing the wheat dough's structure; honey stays in the external glaze rather than wetting the dough.
Why does the center taste raw?
Bake until the bottoms are golden and the centers dry; an underbaked chickpea component can taste raw and be pasty.
Why are glazed cookies sticking in the tin?
Allow the honey glaze to become tack-free before packing and keep the cookies in a dry room.
