Recipe of the Day
Ghurayba - Arabian Shortbread
Makes 40 pieces
- 1 1/2 cups butter
- 1 3/4 cups confectioner’s sugar
- 1 teaspoon orange blossom water (mazahar)
- 1 egg yolk
- 3 cups flour
- 40 blanched almonds
Place butter, 1 1/2 cups of the confectioner’s sugar, orange blossom water and egg yolk in a blender then blend for 1 minute. Transfer to a mixing bowl then gradually add flour while mixing with fingers, until smooth dough is formed.
Form dough into 40 balls, a little smaller than a walnut, then place on an un-greased cookie sheet and flatten slightly to about 1/2-inch thickness. Press an almond on each piece, then bake in a 3000F preheated oven for 20 minutes or until bottoms turn light brown. Remove from oven and allow to cool.
Sprinkle with the remaining confectioner’s sugar; then serve or store.
Note: The ghurayba may feel soft at the end of baking time, but they will harden as they cool.