📝 About This Recipe
A jewel of the Sephardic and Maghrebi dessert table, Ghorayeba is a delicate, snow-white butter cookie known for its ethereal, melt-in-your-mouth texture. Traditionally prepared for celebrations and festive gatherings, these cookies rely on the purity of clarified butter and fine sugar to achieve their signature 'sand-like' crumb. With a subtle hint of rosewater and a single crunch of a nut at the center, they represent the pinnacle of elegant, minimalist baking.
🥗 Ingredients
The Dough Base
- 1 cup Clarified Butter (Ghee or Samneh) (must be chilled until firm but pliable)
- 1 cup Confectioners' Sugar (sifted to remove all lumps)
- 2 1/4 cups All-Purpose Flour (sifted twice for lightness)
- 1/8 teaspoon Fine Sea Salt (just a pinch to balance the sweetness)
Aromatics
- 1/2 teaspoon Rosewater (optional, for a floral Maghrebi touch)
- 1/2 teaspoon Vanilla Extract (high quality)
The Garnish
- 30 pieces Blanched Almonds (halved or whole)
- 30 pieces Raw Pistachios (bright green for contrast)
- 10 pieces Whole Cloves (traditional Egyptian style garnish)
👨🍳 Instructions
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1
Place the chilled clarified butter (ghee) and the sifted confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment.
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2
Cream the butter and sugar on medium-high speed for at least 5-7 minutes. The mixture must transform from yellow to a pale ivory color and become incredibly fluffy, resembling whipped cream.
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3
Stop the mixer and scrape down the sides of the bowl. Add the rosewater and vanilla extract, then pulse briefly to combine.
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4
Turn the mixer to the lowest setting and gradually add the sifted flour and salt. Mix only until the flour is just incorporated; over-mixing at this stage will make the cookies tough.
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5
The dough will be very soft. Wrap it in plastic wrap and refrigerate for at least 1 hour. This hydrates the flour and makes the dough manageable for shaping.
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6
Preheat your oven to 300°F (150°C). Ghorayeba must be baked at a low temperature to ensure they stay white and do not brown.
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7
Line two large baking sheets with parchment paper or silicone baking mats.
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8
Scoop about 1 tablespoon of dough and roll it between your palms to form a smooth ball, roughly the size of a walnut. Ensure there are no cracks on the surface.
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9
Place the balls on the prepared baking sheet, leaving about 1.5 inches of space between them as they will spread slightly.
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10
Gently press a blanched almond or a pistachio into the center of each ball. This will slightly flatten the cookie into a thick disc.
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11
Bake for 12-15 minutes. The cookies are done when they are set but still completely pale. They should NOT have any golden color on the edges or bottom.
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12
Remove from the oven and let them cool on the baking sheet for at least 30 minutes. These cookies are extremely fragile when warm and will crumble if touched too soon.
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13
Once completely cold, carefully transfer to an airtight container, layering them with parchment paper to prevent sticking.
💡 Chef's Tips
Use high-quality clarified butter (ghee) rather than regular butter; the absence of water and milk solids is what gives the cookie its unique texture. Always sift your confectioners' sugar and flour to ensure a silky, lump-free dough. Do not skip the chilling step, as the high fat content needs to be cold to prevent the cookies from melting into puddles in the oven. If the dough feels too sticky while rolling, wash your hands with cold water and dry them thoroughly before continuing. Store in a cool, dry place; these cookies actually taste better the next day once the flavors have fully matured.
🍽️ Serving Suggestions
Serve alongside a steaming cup of strong Turkish coffee or Moroccan Mint tea. Arrange on a silver platter with other Sephardic sweets like Marzipan or Baklava for a festive dessert spread. Dust very lightly with additional confectioners' sugar just before serving for a 'snowy' appearance. Pair with a small glass of Arak or a sweet dessert wine to cut through the richness of the butter.