Persian Almond Cookies - Ghorabieh

Ghorabieh – Persian Almond Cookies

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

Persian Almond Cookies – Ghorabieh

This lovely chewy cookies is also gluten free.
5 from 3 votes
Prep Time 30 minutes
Cook Time 20 minutes
Course Dessert
Cuisine Persian
Servings 36 cookies
Calories 90 kcal


  • 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.


Calories: 90kcalCarbohydrates: 8gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 16mgPotassium: 1mgFiber: 1gSugar: 5gVitamin C: 1mgCalcium: 26mgIron: 1mg
Keyword almonds, cookies
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