Ghorayeba

The holiday cookie of North Africa and undeniably delicious, Ghorayeba are a melt in your mouth, three-ingredient cookies that are too good to pass up. There are a ton of recipes for this cookie out in the world, each producing a slightly different result, but delicious nonetheless. This recipe is adapted from my grandma’s take, using cardamom and baking soda to elevate taste and texture.

Necessary Ingredients

  • 1 cup ghee or other highly clarified butter
  • 1/2 cup sifted powder sugar (and extra for dusting)
  • 1/8 teaspoon or a super small pinch of baking soda
  • 2 cups of all-purpose flour
  • slivered almonds or chopped pistachios for topping
  • 1/2 teaspoon ground cardamom

Pro Tip: I like adding a pinch of salt in the dough as it helps accent the richness of the cookie – just make sure to have it ground finely as possible.

Baking Process

  1. In a large bowl with a hand mixer, whip the ghee until it turns from a clumpier group of fat solids into rough whipped peaks.
  2. Add in the sifted powdered sugar and whip the mixture again, starting slow and gradually increasing the speed until the ghee and sugar mixture combines and looks smooth and fluffy in texture.
  3. In a separate bowl whisk together the flour, cardamom and baking soda until well combined. Then, add about a cup of the mixture in with the whipped butter and sugar mix, kneading with your hands. Once the flour is mostly absorbed, add in the remaining dry ingredients and continue kneading the dough until it forms a solid clump and is a large, smooth ball.
  4. Preheat your oven to 350 degrees. Wrap the dough in plastic wrap, and place in the fridge for 20 minutes to rest.
  5. Line a baking sheet with parchment paper, and using a 1/2 tablespoon measuring cup, scoop out generously rounded 1/2 tablespoon balls from the block of dough. Roll into a smooth ball, place on the baking sheet and gently press them down with the palm of your hand until the surface is somewhat flat.
  6. Adron the discs of dough with your slivered almonds or pistachios, and place in the oven for 13 to 15 minutes or until the bottom edges of the cookies begin to turn a golden color.
  7. Allow the cookies to cool to room temperature. At this point, if you’d like to dust your cookies with powdered sugar, do so before serving and enjoy!

This cookie recipe is super simple and produces delicately delicious cookies. The best part is that since the recipe is egg-free, you can eat as much dough as you want during the process.

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