Ghareebah with Aleppo Pistachios

Ingredients

• 200 grams of soft butter
  200 grams
• 3/4 cup powdered sugar
  0.8 cup
• 1 1/4 cup ground Aleppo pistachios
  1.3 cup
• 1 cup flour
  1 cup
• A pinch of salt
  0
• 1 teaspoon liquid vanilla
  1 teaspoon

Steps

1. 1

   In the electric mixer, mix the butter with the sugar until the mixture is creamy and light, then add the vanilla and the pistachios mixed with the flour until combined.

   Required Tools:

   🍳

   Electric Mixer

   20 min
2. 2

   Remove the mixture, wrap it in plastic wrap, and refrigerate for at least two hours (it can be left overnight).

   Required Tools:

   🍳

   Plastic Wrap

   120 min
3. 3

   Divide the dough into four sections, take each section and roll it into a cylindrical shape, then cut with a knife into small equal-sized pieces, roll them into balls, and place them on a shallow baking sheet lined with parchment paper, pressing them slightly.

   Required Tools:

   Baking Sheet

   20 min
4. 4

   Place the Ghareebah in the oven on the middle rack at 300°F until browned on the bottom, then brown slightly on top.

   20 min
5. 5

   Remove from the oven and let cool in the pans, then transfer and store in covered food containers.

   10 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags