Ghraybeh Cookies So Tasty

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Ghraybeh Cookies

"This wealthy Mediterranean butter cookie is named after the Arabic word for 'swoon', ghraybeh. The key aspect for those individual treats is the semolina."

Ingredients :

1/2 cup cake flour
half cup all-motive flour
1 cup semolina flour
1 cup clarified butter
2/3 cup confectioners' sugar
3/4 teaspoon orange flower water
30 blanched almonds

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 275 stages F (135 tiers C).
Sift collectively the cake flour, all-purpose flour, and semolina and set aside. Beat the butter for at the least 10 mins until it's miles fluffy. Then beat 2 extra minutes whilst sprinkling in the blossom water and confectioners' sugar. Fold inside the flour aggregate regularly. Then refrigerate the smooth dough in included bowl for approximately 10 mins.
On a lightly floured surface, roll or pat the dough out to 1/4 inch thickness, and cut into 1 inch sided diamonds and area them 1/2 inch aside on an ungreased baking sheet. Then region an almond within the middle of each cookie.
Back 35 to forty mins inside the preheated oven. Do now not over bake. Let the cookies cool for as a minimum an hour. The are quality served once they have cooled for several hours.

Notes :

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