Tag: almonds

  • Ghorabieh – Persian Almond Cookies

    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 cookies
    Calories 90 kcal

    Ingredients
      

    • 2 each egg whites
    • 1.5 cups icing sugar
    • .25 tsp salt
    • 2 tlbs rose water
    • 4 cups almond meal
    • 1 tsp cardamom seeds

    Instructions
     

    • 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.

    Nutrition

    Calories: 90kcalCarbohydrates: 8gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 16mgPotassium: 1mgFiber: 1gSugar: 5gVitamin C: 1mgCalcium: 26mgIron: 1mg
    Keyword almonds, cookies
    Tried this recipe?Let us know how it was!