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Ghorabieh: Soft and Almond Sweets

Ghorabieh Recipe: Soft Middle Eastern Almond Cookies

Ghorabieh is a traditional Middle Eastern cookie from Tabriz, Iran, made with almond flour, sugar, and egg whites. Soft, light, and fragrant with rose water, it’s a gluten-free treat perfect for tea time or festive occasions.
Prep Time 18 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 25 cookies
Course: Cookies, Dessert
Cuisine: Iranian, Middle Eastern
Calories: 95

Ingredients
  

  • 1 cup almond flour or finely ground almonds
  • 1/2 cup granulated sugar
  • 1 egg white
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon rose water optional
  • A pinch of salt
  • Chopped pistachios or almonds for garnish
  • Powdered sugar for garnish

Method
 

  1. Preheat the oven to 160 C and line a baking tray with parchment paper.
  2. In a bowl, mix almond flour, sugar, and salt until smooth.
  3. In another bowl, beat the egg white until foamy, then add vanilla extract and rose water.
  4. Gently fold the almond mixture into the egg white until you get a soft, sticky dough. Do not overmix.
  5. Shape small balls of dough, place on the baking sheet, and flatten slightly. Garnish with chopped pistachios.
  6. Bake for 15-20 minutes, until the edges turn lightly golden. Avoid overbaking.
  7. Let the cookies cool on a wire rack, then dust with powdered sugar and serve.