Ghorabieh is a soft chewy almond macaroon popular in Iran. This version doesn’t use flour, and is Gluten Free. The rose water and cardamom adds a lovely middle eastern flavour to this cookie.
I usually make this recipe when I have left over egg whites from making Tachin or fresh Barbari bread.
Traditionally these cookies are soft and chewy, with a slight crunch on the outside. If you wish a crunchier cookie, then when the color starts to turn, drop the temperature and to 140 deg and leave to cook for a further 10 – 20 minutes.
Persian Almond Cookies – Ghorabieh
- 2 each egg whites
- 1.5 cups icing sugar
- .25 tsp salt
- 2 tlbs rose water
- 4 cups almond meal
- 1 tsp cardamom seeds
- Preheat oven to 160° C
- Beat the egg whites, salt, sugar and rosewater until the egg whites form stiff peaks
- Add the cardamom to the almond meal, and then gently fold into the egg whites until just combined
- Drop tablespoons of to lined oven trays
- Bake cookies for around 20 minutes until firm, and just changing colour.