Levantine cuisine · Desserts & Sweets

Ghraybeh

Snow-white butter cookies made from just three ingredients, topped with an almond, melting on the tongue.

Ingredients · for 6 servings

• 250 g soft butter
• 150 g powdered sugar
• 400 g flour
• 1 tbsp orange blossom water
• 40 g almonds
• 1 pinch salt

Instructions

1. Let the butter soften at room temperature for at least 1 hr. and beat with the powdered sugar and salt for 8–10 min. until very pale and airy – this time determines the crumbly texture.
2. Stir in the orange blossom water, then fold in the flour in three additions, only until a soft, non-sticky dough forms; do not knead it.
3. Let the dough rest, covered, in a cool place for 20 min. so the butter firms up again and can be shaped into balls.
4. Roll walnut-sized balls from the dough, shape into rings or braids, place on a baking sheet lined with parchment and press an almond into the center of each.
5. Bake in a preheated oven at 150°C top/bottom heat for 18–20 min. – the cookies must stay white and should not take on any color, or the characteristic melt-in-the-mouth texture is lost.
6. Let the cookies cool completely on the sheet, as they break apart instantly while hot, and only then carefully lift them off and stack them in a tin.