Desserts
Hazelnut Ghoraybeh
Hazelnut ghoraybeh — an easy, very tasty Arabic cookie that melts in your mouth. Great for guests and a quick dessert if visitors arrive unexpectedly. Try it!
Hazelnut ghoraybeh — an easy, delicious Arabic cookie that melts in your mouth.
Ingredients
Start here, then move straight into the method.
- 1 cup roasted, peeled, finely ground hazelnuts
- 1 cup Crisco shortening or butter at room temperature
- 500 g (about 2 cups) all-purpose flour
- 1/2 cup powdered (confectioners') sugar
- 1 teaspoon liquid vanilla extract
- Powdered sugar for dusting
Method
Follow the cooking sequence without leaving the page.
- Place the softened butter/shortening in a bowl, add the sugar, then the hazelnuts and gradually sift in the flour; knead by hand.
- Add the vanilla as well, and continue kneading until you have a soft dough that does not stick to your hands.
- Shape the dough as shown in the photo or as desired.
- Place the ghoraybeh cookies on a baking tray lined with parchment paper.
- Bake in a preheated oven at 180°C (350°F) for 15 minutes — until set but not browned.Timers: 15 min
- Dust the hazelnut ghoraybeh with powdered sugar immediately after removing from the oven and serve once cooled.
- For more Arabic desserts, see the Sufuf recipe
Recipe tags
DessertsLevantVegetarianEgg free
Notes and serving ideas
- the Sufuf recipe
