Gorayba
This recipe makes 36 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 8787 cal |
| pro | 1 g1g pro |
| total fat | 6 g6g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 8 g8g carb |
| fibre | 00 fibre |
| chol | 13 mg13mg chol |
| sodium | 17 mg17mg sodium |
| % RDI: | - |
| iron | 22 iron |
| vit A | 55 vit A |
| folate | 44 folate |
- Preparation time: 20 minutes Chill: 2-1/2 hour
- Total time : 15 minutes
Clarified butter gives these cardamom-scented Middle Eastern cookies, sometimes known as “queen's bracelets,” a crispy texture.
Ingredients
- 1 cup unsalted butter 1 cup unsalted butter
- 1 cup icing sugar , (approx)1 cup icing sugar, (approx)
- 1/2 tsp orange blossom water 1/2 tsp orange blossom water or vanilla
- 1-3/4 cups all-purpose flour 1-3/4 cups all-purpose flour
- 1/2 tsp ground cardamom 1/2 tsp ground cardamom
- 1/4 tsp salt 1/4 tsp salt
- 36 shelled pistachio nuts 36 shelled pistachio nuts or whole blanched almonds
Preparation
In saucepan, melt butter over low heat; let cool for 5 minutes. Skim froth from surface. Strain through double-thickness cheesecloth into bowl; refrigerate until clarified butter solidifies and milky liquid settles to bottom, about 2 hours.
Discard milky liquid. Beat clarified butter until doubled in volume. Beat in icing sugar, in 3 additions, until smooth. Beat in orange blossom water.
In separate bowl, whisk together flour, cardamom and sa< stir into butter mixture until crumbly. Turn out onto lightly floured surface; knead until smooth and pliable, about 1 minute. Shape into disc; wrap and refrigerate until slightly firm, about 30 minutes.
On lightly floured surface, roll dough by 1 tbsp (15 mL) into 3-1/2-inch (9 cm) long logs. Press ends together to form ring, overlapping slightly. Press pistachio onto each overlap. Place, 2 inches (5 cm) apart, on parchment paper–lined baking sheets.
Bake in 300°F (150°C) oven until golden, about 15 minutes. Let cool on pans on racks for 5 minutes; transfer to racks and let cool completely. Dust with 2 tbsp (30 mL) more icing sugar.
Discard milky liquid. Beat clarified butter until doubled in volume. Beat in icing sugar, in 3 additions, until smooth. Beat in orange blossom water.
In separate bowl, whisk together flour, cardamom and sa< stir into butter mixture until crumbly. Turn out onto lightly floured surface; knead until smooth and pliable, about 1 minute. Shape into disc; wrap and refrigerate until slightly firm, about 30 minutes.
On lightly floured surface, roll dough by 1 tbsp (15 mL) into 3-1/2-inch (9 cm) long logs. Press ends together to form ring, overlapping slightly. Press pistachio onto each overlap. Place, 2 inches (5 cm) apart, on parchment paper–lined baking sheets.
Bake in 300°F (150°C) oven until golden, about 15 minutes. Let cool on pans on racks for 5 minutes; transfer to racks and let cool completely. Dust with 2 tbsp (30 mL) more icing sugar.
Source : Canadian Living Holiday Cookbook: Fall 2010
- Keywords : Middle Eastern; Christmas; Snacks; Butter; Sugar; Flour; Pistachios; Bake; 100 calories;
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