I've always been a fan of middle eastern desserts, no matter how sweet they are, but these are an exception. Ghouraiba is simply a dainty biscuit perfumed with cardamom and rosewater and they were meant to last me through the exam period but it looks like I will be baking again. They are just small enough for you to have two without feeling greedy, the perfect size to serve guests alongside tea or coffee. Additionally, I put crushed walnuts in the mix but if you want to be traditional, use crushed pistachios.
GHOURAIBA
2/3 cup unsalted butter
3 tablespoons sugar
1 cup ground almonds
1 cup flour
1/4 teaspoon ground cardamom
1 teaspoon rose water
powdered sugar
Preheat oven to 375 F. Grease cookie sheets and set aside.
Cream butter and sugar.
(Note: I was lazy so I melted the butter and sugar over a low flame and the biscuits still turned out fine.)
Whisk together flour, ground nuts and cardamom. Add flour mixture to butter in thirds, mixing well after each addition. Stir in rose water.
Shape into balls the size of large marbles.
Bake for about 10 minutes. Cool for 2-3 minutes and roll in powdered sugar.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment