Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 2 tablespoons rosewater
- 1/4 cup finely chopped pistachios
- 1/4 cup finely chopped almonds
Special Equipment Needed:
- Baking sheet
- Mixing bowl
- Electric mixer
- Rolling pin
- Cookie cutter
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the egg and rosewater until combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until combined.
6. Add the chopped pistachios and almonds and mix until combined.
7. On a lightly floured surface, roll out the dough to 1/4-inch thickness.
8. Cut out shapes with a cookie cutter.
9. Place the cookies on a baking sheet and bake for 10-12 minutes, or until lightly golden.
10. Allow to cool before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
Temperature: 350°F
Serving Size: Makes about 24 cookies
Nutritional Information:
Calories: 100
Fat: 5g
Carbohydrates: 12g
Protein: 2g
Substitutions for Ingredients:
- All-purpose flour: Can be substituted with whole wheat flour or almond flour
- Butter: Can be substituted with coconut oil or vegan butter
- Granulated sugar: Can be substituted with coconut sugar or maple syrup
- Egg: Can be substituted with a flax egg
- Rosewater: Can be substituted with orange blossom water or vanilla extract
Variations:
- Add 1/4 cup of dried cranberries for a sweet and tart flavor
- Add 1/4 cup of chopped dates for a sweet and nutty flavor
- Add 1/4 cup of chopped walnuts for a crunchy texture
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar
- Use a light hand when rolling out the dough to avoid overworking it
- Use a sharp cookie cutter for clean edges
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in a 350°F oven for 5 minutes.
Presentation Ideas:
Serve the Ghoriba with a dollop of whipped cream or a drizzle of honey.
Garnishes:
Garnish with a sprinkle of chopped pistachios or almonds.
Pairings:
Pair with a cup of hot tea or a glass of cold milk.
Suggested Side Dishes:
Serve with a side of fresh fruit or a salad.
Troubleshooting Advice:
- If the dough is too sticky, add a little more flour
- If the cookies are too dry, add a little more butter
Food Safety Advice:
- Store in an airtight container
- Refrigerate any leftovers
Food History:
Ghoriba is a traditional Middle Eastern cookie that is often served during Ramadan and other special occasions. It is made with a combination of flour, butter, sugar, and nuts, and is usually flavored with rosewater or orange blossom water.
Flavor Profiles:
This Ghoriba has a sweet and nutty flavor, with a hint of floral from the rosewater.
Serving Suggestions:
Serve as a dessert or snack.
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Region: Moroccan