Bread & Cookies > Middle Eastern Recipes > Ghuraiba >
Ghuraiba
Kuwaiti almond cookie balls
1 C plus 2 TBS unsalted butter
1-1/4 C flour
1 C confectioners' sugar
2 C semolina flour
Pinch of salt
2 eggs, beaten
1 tsp. vanilla
1 egg white, lightly beaten
1/4 C blanched or slivered almonds
Parchment paper
Melt butter in a saucepan over low heat. Skim froth; pour into bowl. Set aside until cool. In another bowl, sift together flour and confectioners' sugar. Add semolina flour and salt; mix well. Stir eggs and vanilla into cooled melted butter. Add dry ingredients, mixing into firm dough. Knead well; cover with plastic wrap and set aside for about one hour. Line two cookie sheets with parchment paper. Preheat oven to 350-degrees F. Knead dough again until smooth and pliable. Take 3 teaspoons of dough and shape into a smooth ball; repeat with remaining dough. Place balls on cookie sheets one inch apart. Brush tops with egg white and press an almond on top of each cookie. Bake for about twenty minutes, or until lightly golden.
Similar recipes:
Ghorabiyeh (Lebanese butter nut cookies)
Ghreyba (Libyan butter cookies)
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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