Make ghorabeya, Arab shortbread cookies

Make ghorabeya, Arab shortbread cookies

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If there’s one weak spot we confess to, it’s cookies. We’ve written about fruit-stuffed ma’amoul cookies and tehina cookies. Now meet Sephardic ghorabeya cookies, a delicacy with a easy nut taste coming by in each candy mouthful.

Ghorabeya turned out to be as meltingly scrumptious as promised, and simple to make too. Try them – however preserve some apart for your self earlier than they disappear.

How to Make Ghorabeya Cookies

Ingredients for making Arab Shortbread

1 cup cake flour
1/2 cup all-purpose flour
1/3 cup sugar
1/8 teaspoon salt
3 tablespoons finely floor almonds or walnuts
1 tablespoon coarsely floor almonds or walnuts
1/2 cup vegetable oil
2 teaspoons orange flower water
1/2 teaspoon almond extract [optional]1 tablespoon cocoa powder [optional]

Preheat the oven to 350F

In a medium bowl, mix the dry components.

Add oil to the dry components and blend.

* If utilizing the the cocoa and almond extract, combine them in a small bowl first, including just a little of the oil to make a paste. Then add the remainder of the oil and stir. Add to the dry components.

The dough will probably be thick. Use a tablespoon to measure out 18 or so parts. Roll them tightly into balls. Place them on an ungreased baking sheet, or one lined with baking parchment.

Bake 25-Half-hour. The bottoms needs to be frivolously browned and never darkish whereas  the outsides will probably be a pale tan colour.

Allow the cookies to chill totally earlier than transferring. They are very delicate and can crumble if moved whereas nonetheless heat. Sprinkle with powdered sugar and luxuriate in.

Other scrumptious treats from Green Prophet:

Chocolate-Nut Clusters

Kibbeh recipe

Babah Ganoush

This recipe was up to date in Feb, 2023.