Ghraybeh
User Reviews
5
2 reviews
Excellent
-
Prep Time
40 mins
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Cook Time
30 mins
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Resting Time
2 hrs 15 mins
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Total Time
1 hr 10 mins
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Servings
20 cookies
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Calories
161 kcal
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Course
Dessert
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Cuisine
Middle Eastern, Lebanese
Ghraybeh
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Ghraybeh are shortbread cookies from the Levant and Maghreb countries, similar to mantecaos from Andalusia.
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Ingredients
- 2½ cups all-purpose flour sifted
- ½ cup caster sugar
- 1 cup ghee (clarified butter) or unsalted butter, at room temperature
- 20 pistachio shelled), or blanched almonds
Equipment
- Stand mixer
- baking sheet
- parchment paper
Instructions
- In the bowl of a stand mixer, combine the butter and sugar until the mixture is creamy.
- Using the flat beater, add the flour in 3 batches until the dough resembles shortbread dough.
- If the dough is crumbly, continue to work it by hand until everything comes together completely.
- Wrap the dough with plastic wrap and place it in the refrigerator for 2 hours.
- Take the dough out of the refrigerator and place it on a work surface for 15 minutes before starting to work it.
- Preheat the oven to 330 F (165°C).
- Divide the dough into 20 equal pieces and roll them until they are completely smooth.
- Flatten the tops of each ball slightly and place them, spaced apart, on the baking sheet lined with parchment paper.
- Insert 1 pistachio or 1 almond in the center of each dough, pressing gently.
- Bake on the middle rack for 15 to 20 minutes. The underside should be lightly golden and the top should remain white.
- It is very important to let the cookies cool completely before handling and eating them as they could break very quickly.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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