Ghareebah with Aleppo Pistachios

Ingrédients

• 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

Mesures

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.

   Matériel requis:

   🍳

   Electric Mixer

   20 minutes
2. 2

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

   Matériel requis:

   🍳

   Plastic Wrap

   120 minutes
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.

   Matériel requis:

   Plaque de cuisson

   20 minutes
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 minutes
5. 5

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

   10 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques