Place butter, 1 1/2 cups of the confectioner's sugar, orange-flower water, and egg yolk in a blender and blend for 1 minute. Transfer to a mixing bowl; then gradually add flour while mixing with fingers, until a smooth dough is formed.
Form dough into 40 balls, a little smaller than walnuts; then place on a ungreased cookie sheet and flatten slightly to about 1/2-inch thickness. Press an almond on each piece. Bake in an oven preheated to 300 degrees F. for 20 minutes or until bottoms turn light brown. Remove from oven and allow to cool.
Sprinkle with the remaining confectioner's sugar; then serve or store.
The ghurayba may feel soft at the end of baking time, but they will harden as they cool. Makes 40 pieces.
Author's Comments
Arabian Shortbread: Ghurayba (Syria and Lebanon)
Children in the eastern Arab world look forward to this delicious shortbread often make by their mothers in the family kitchen.
The Spaniards inherited this delectable treat, which they call polvorones a la Andaluza, from the Arabs. The ingredients of both versions are basically the same to this day.
Instructions
Place butter, 1 1/2 cups of the confectioner's sugar, orange-flower water, and egg yolk in a blender and blend for 1 minute. Transfer to a mixing bowl; then gradually add flour while mixing with fingers, until a smooth dough is formed.
Form dough into 40 balls, a little smaller than walnuts; then place on a ungreased cookie sheet and flatten slightly to about 1/2-inch thickness. Press an almond on each piece. Bake in an oven preheated to 300 degrees F. for 20 minutes or until bottoms turn light brown. Remove from oven and allow to cool.
Sprinkle with the remaining confectioner's sugar; then serve or store.
The ghurayba may feel soft at the end of baking time, but they will harden as they cool. Makes 40 pieces.
Author's Comments
Arabian Shortbread: Ghurayba (Syria and Lebanon)
Children in the eastern Arab world look forward to this delicious shortbread often make by their mothers in the family kitchen.
The Spaniards inherited this delectable treat, which they call polvorones a la Andaluza, from the Arabs. The ingredients of both versions are basically the same to this day.
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