Qurabiya or Ghorabiye is an Iranian shortbread type of biscuits made with ground almond. These cookies are supposed to have originated from Persia and made with almond flour, sugar, egg white, fat and nuts. The recipe is very simple and straight forward, though I came across a couple of different versions, claiming to be the recipe.
While making it, I felt this was so much like our own Nankhatai and also because I came across two different types of recipes that weren’t clear on the flour used, I had two versions done. With cookies being baked, we have a huge batch on hand and so I decided to make small batches of these cookies.
I had one batch with just flour with ghee and sugar, the other with half of almond flour and same ingredients. Needless to say, these cookies turned out so delicious. The non chocolate treats are rare in making an appearance that when I do make then, Hubby dear gets so excited and enjoys them much. So I must bake these frequently as well. The recipe is so simple, that it gets done less than 20 mins.
Today is Q for Qurabiya from Iran
In the ABC Bake around the World series:
A for Afghan Biscuit from New Zealand
B for Brownie from the United States
C for Cheese Crackers with Parmesan from Italy
D for Devil’s Food Cake from the United States
E for English Muffin Bread from the United Kingdom
F for Fougasse from France
G for Garlic Bread from India
H for Hot Cross Bun from England
I for Ischler Cookies are from Austria
J for Johnny Cake from Belize
K for Kugelhopf from Europe
L for Lekach from Germany
M for Mupotohayi | Chimodho from Zimbabwe
N for Nutella Chocolate Chip Cookies from Italy
O for Oatmeal Raisin Cookies from Scotland
P for Peanut Cookies from China
Qurabiya from Iran
Makes 12 cookies
1/4 cup Ghee
1/4 cup Sugar powdered
1/2 cup All purpose Flour
12 Almond Blanched
Soak the whole Almonds in water and blanch them.
In a bowl, take the ghee, cream it till it becomes cream, add powdered sugar and continue creaming for 5 mins.
Then add the flour and knead to a dough.
Preheat the oven at 185 C
Make 12 equal size balls of the dough, flatten with palm, Place each on a lined baking tray, press the blanched almond on top.
Bake for 12 mins and allow to cool completely.
The cookies are melt in the mouth with the right amount of sweetness and texture.
The second batch has 1/4 cup almond flour mixed with 1/4 cup all purpose flour.