"This rich Mediterranean butter cookie is called after the Arabic word for 'swoon', ghraybeh. The key component for those wonderful treats is the semolina."
- 1/2 cup cake flour
- 1/2 cup all-reason flour
- 1 cup semolina flour
- 1 cup clarified butter
- 2/three cup confectioners' sugar
- 3/4 teaspoon orange flower water
- 30 blanched almonds
|Prep :||Cook : 24M||Ready in :|
- Preheat oven to 275 degrees F (one hundred thirty five stages C).
- Sift together the cake flour, all-cause flour, and semolina and set aside. Beat the butter for at least 10 minutes till it's miles fluffy. Then beat 2 greater mins even as sprinkling in the blossom water and confectioners' sugar. Fold inside the flour combination progressively. Then refrigerate the tender dough in blanketed bowl for about 10 mins.
- On a lightly floured surface, roll or pat the dough out to 1/4 inch thickness, and reduce into 1 inch sided diamonds and region them half of inch apart on an ungreased baking sheet. Then area an almond inside the middle of every cookie.
- Back 35 to 40 minutes in the preheated oven. Do now not over bake. Let the cookies cool for as a minimum an hour. The are nice served when they have cooled for numerous hours.
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