RECIPE: Ghorabeya Cookies for Purim
Delicate Turkish cookies, easy to make and perfect for filling Purim baskets.
If there’s one weakness we confess to, it’s cookies. We’ve posted about fruit-stuffed ma’amoul cookies and tehina cookies in previous posts. Now meet Sephardic ghorabeya cookies, a delicacy with a simple nut flavor coming through in every sweet mouthful. This recipe comes from Is That My Bureka, a food blog that regretfully became inactive two years ago but still has many recipes in its archives.
Ghorabeya turned out to be as meltingly delicious as promised, and easy to make too. Try them – but keep some aside for yourself before they disappear.
Purim sameach! (For our Jewish readers)
1 cup cake flour
1/2 cup all-purpose flour
1/3 cup sugar
1/8 teaspoon salt
3 tablespoons finely ground almonds or walnuts
1 tablespoon coarsely ground almonds or walnuts
1/2 cup vegetable oil
2 teaspoons orange flower water
1/2 teaspoon almond extract [optional]
1 tablespoon cocoa powder [optional]
Preheat the oven to 350F.
In a medium bowl, blend the dry ingredients.
Add oil to the dry ingredients and mix.
* If using the the cocoa and almond extract, mix them in a small bowl first, adding a little of the oil to make a paste. Then add the rest of the oil and stir. Add to the dry ingredients.
The dough will be thick. Use a tablespoon to measure out 18 or so portions. Roll them tightly into balls. Place them on an ungreased baking sheet, or one lined with baking parchment.
Bake 25-30 minutes. The bottoms should be lightly browned and not dark while the outsides will be a pale tan color.
Allow the cookies to cool thoroughly before moving. They are very delicate and will crumble if moved while still warm. Sprinkle with powdered sugar and enjoy.