Best Arabic Cardamom Shortbread Gorayba Recipes

GHORAYEBA

Ghorayeba image

A simple traditional Arabic recipe for cookies similar to shortbread. The wonderful flavor comes from the cardamom, which is fairly expensive, but very worth it. I actually prefer them without the almonds, but you might add them if you like.

Provided by ladyheather06

Categories Spice Cookies

Time 35m

Yield 24

Number Of Ingredients 5

Ingredients

1 cup butter, softened
1 cup sifted confectioners' sugar
2 cups all-purpose flour
½ teaspoon ground cardamom
12 almonds, split

Steps:

Preheat the oven to 300 degrees F (150 degrees C).
In a medium bowl, stir together the butter and sugar until smooth. Stir in flour and cardamom until well blended. Pinch off tablespoonfuls of dough, and roll into a thin rope. Join the ends together in a circle, and place on a greased cookie sheet. Place almond halves on the joints where the circles come together.
Bake for 20 minutes in the preheated oven. The cookies should remain white, but may turn golden at the very edge.

Nutrition Facts : Calories 129.7 calories, Carbohydrate 13.3 g, Cholesterol 20.3 mg, Fat 8.1 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 4.9 g, Sodium 54.8 mg, Sugar 5.2 g

GLUTEN-FREE CARDAMOM SHORTBREAD

Gluten-Free Cardamom Shortbread image

From Canadian Living. Inspired by traditional Persian rice flour shortbreads, these pretty white delights just melt in your mouth. Chilling time for dough not included in times given. * I use more cardamom, feel free to use as much or little as you like.

Provided by Annacia

Categories Dessert

Time 37m

Yield 48 cookies

Number Of Ingredients 7

Ingredients

1 cup unsalted butter, softened (250 mL)
1 1/2 cups icing sugar (375 mL)
1 egg
2 cups rice flour (500 mL)
1/4 teaspoon ground cardamom (1 mL)
1 pinch salt
3 tablespoons finely chopped pistachio nuts (45 mL)

Steps:

In large bowl, beat butter with sugar until light; beat in egg. In separate bowl, whisk together rice flour, cardamom and salt ; stir into butter mixture in 2 additions to make smooth dough. Cover and refrigerate until firm, about 1 hour.
Roll by 1 tbsp (15 mL) into balls. Place, 2 inches (5 cm) apart, on 2 parchment paper-lined rimless baking sheets. With fork, flatten to about 1/2-inch (1 cm) thickness. Sprinkle with pistachios.
Bake in top and bottom thirds of 325°F (160°C) oven for 17 to 20 minutes, rotating and switching pans halfway through, or until firm to the touch and edges are light golden. Let cool on pans for 2 minutes. Transfer to racks; let cool. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 3 weeks.).

Nutrition Facts : Calories 76.8, Fat 4.2, SaturatedFat 2.5, Cholesterol 14, Sodium 5.3, Carbohydrate 9.2, Fiber 0.2, Sugar 3.7, Protein 0.7

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