Jordanian Ghuraiba
Pale ghee shortbread rings topped with whole ready-to-eat almonds.
Preparation: 30 min · Cooking: 12 min · Total: 1 hr 40 min · 2 servings
Ingredients
- 200 g Wheat flour
- 100 g Cool pliable solid ghee, contains milk
- 50 g Powdered sugar
- Whole commercially ready-to-eat almonds — 16
Instructions
Cream ghee and sugar
Beat 100 g cool pliable SOLID ghee with 50 g powdered sugar from 8 minutes until pale and fluffy. Ghee still contains milk allergens; it is not a milk-allergy-safe substitute.
Beat 100 g cool pliable SOLID ghee with 50 g powdered sugar from 8 minutes until pale and fluffy. Ghee still contains milk allergens; it is not a milk-allergy-safe substitute.
Cream ghee and sugar: 480 seconds
Fold in flour
Fold in 200 g flour gently until a soft uniform dough forms; do not overwork or taste raw dough. No pistachio, cardamom or extra dusting flour is included.
Fold in 200 g flour gently until a soft uniform dough forms; do not overwork or taste raw dough. No pistachio, cardamom or extra dusting flour is included.
Chill the dough
Cover and chill the dough at 4°C or colder for 30 minutes until manageable, not frozen hard.
Cover and chill the dough at 4°C or colder for 30 minutes until manageable, not frozen hard.
Chill the dough: 1800 seconds
Divide the actual dough
Preheat the oven to 150°C. Divide the 350 g base dough into 16 equal portions: 21.875 g, approximately 22 g each before almonds. Half makes 8 cookies; fourfold 64. No 15 g unit promise is used.
Preheat the oven to 150°C. Divide the 350 g base dough into 16 equal portions: 21.875 g, approximately 22 g each before almonds. Half makes 8 cookies; fourfold 64. No 15 g unit promise is used.
Shape equal rings
Roll each portion into an approximately 8 cm rope and join into a ring, keeping the same thickness. Add one whole commercial RTE almond per cookie and space on an oven-rated tray. These are not raw almond flakes.
Roll each portion into an approximately 8 cm rope and join into a ring, keeping the same thickness. Add one whole commercial RTE almond per cookie and space on an oven-rated tray. These are not raw almond flakes.
Bake pale at 150°C
Bake on the middle rack at 150°C, checking from 12 minutes. Continue until fully baked with a set base and pale top; a slightly cooled cut test must be crumbly, not raw or gummy. Time or pale colour alone does not validate flour cooking; follow stricter ingredient directions.
Bake on the middle rack at 150°C, checking from 12 minutes. Continue until fully baked with a set base and pale top; a slightly cooled cut test must be crumbly, not raw or gummy. Time or pale colour alone does not validate flour cooking; follow stricter ingredient directions.
Bake pale at 150°C: 720 seconds
Cool before moving
Cool on the tray, checking from 20 minutes until safe to move without crumbling. Finish cooling on a clean rack; do not handle fragile hot rings with bare hands.
Cool on the tray, checking from 20 minutes until safe to move without crumbling. Finish cooling on a clean rack; do not handle fragile hot rings with bare hands.
Cool before moving: 1200 seconds
Serve and store dry
Serve the 16-cookie base as 2 catalogue shares. Once completely cool, seal airtight in a cool dry place and use within 7 days as a selected household limit, not a laboratory-validated shelf life.
Serve the 16-cookie base as 2 catalogue shares. Once completely cool, seal airtight in a cool dry place and use within 7 days as a selected household limit, not a laboratory-validated shelf life.
Tips
- Use the scaled ingredient list for 1–8 catalogue servings; step quantities describe the 2-serving base. Halve every numeric input for 1 or multiply by four for 8, including process water and garnish. Keep the same thickness and use more batches or comparable-depth pans. Do not multiply temperatures or first-check times. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml. Piece/cup yields are separate from servings.
Common mistakes
- Keep perishables at 4°C or colder and raw meat/flour tools separate from ready-to-eat food. Chill shallow portions within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Substitutions
- Keep the specified ingredient states and measured allowances; no unmeasured substitutions are included.
Storage
Cool completely, seal airtight in a cool dry place and use within 7 days. This selected household limit is not validated shelf life. Keep perishables at 4°C or colder and raw meat/flour tools separate from ready-to-eat food. Chill shallow portions within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Reheating
Serve cold or as directed; do not repeatedly warm and chill.
About this recipe
Pale ghee shortbread rings topped with whole ready-to-eat almonds.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.