Naan Berenji (Rice Cookie)

1.5 Cup (9 oz / 255g) Rice Flour 1 Cup (4.5 oz / 127g) Confectioners (Powdered) Sugar 5.3 oz (150g) Unsalted Butter 1 Large Egg (yolk) 1 Tsp Ground Cardamom Poppy Seeds Preparations: 1- Melt the unsalted butter. Directions: 1- Combine rice flour, confectioners sugar, and ground cardamom in a large bowl. 2- Add the melted butter and stir until well mixed. (Knead with your hands if needed). 3- Beat the egg yolk in a separate bowl. 4- Stir in egg yolk to the mixture. 5- Keep the batter in a refrigerator for 30 minutes. 6- Take a spoon of the batter, make a 2 inch ball and place on a cookie pan covered with parchment paper. 7- Garnish with poppy seeds. 8- Preheat oven to 300º F (149º C), bake the cookies for 15 minutes.

CALORIES & NUTRITION

Naan Berenji (Rice Cookie) CALORIES & NUTRITION VALUES

Naan Beneji or Rice cookie is a traditional Persian cookie. It is popular in Iran. Naan Berenji (one serving) (3.5 oz / 100g) has 445 calories (213 calories from fat), 23.6g total fat (14.4g saturated fat), 96mg cholesterol, 158mg sodium, 51mg potassium, 54.7g total carbohydrates (1.3g dietary fiber), and 3.6g protein. One serving of Naan berenji contains about 2 percent calcium and iron. It contains about 10 percent vitamin A.