GHORABIEH
 
 
Yields 20 cookies
1 hour inactive time
Temperature: Preheated 350 F, center rack
Bake time: 20-25 minutes
You will need a food processor
Line a large cookie sheet with parchment paper
Author:
Recipe type: Dessert/Cookies
Cuisine: Azeri/Persian
Ingredients
  • 1 cup blanched (without the brown skin) almonds (8 ounces)
  • ¾ cup + 2 TBSP granulated sugar (6 ½ ounces)
  • 2 TBSP water
  • 3 egg whites (keep the yolks for another use)
  • ½ tsp pure vanilla extract
  • ⅓ cup powdered sugar (1 ¾ ounces)
  • 2 TBSP cake flour
  • 1 egg white (use the yolk for something else), stir a few times for easier brushing, but do not whip
  • ½ -1 tsp turbinado sugar crystals
  • ¼ cup unsalted pistachios coarsely chopped, for sprinkling on top before baking
Instructions
  1. Add 1 cup blanched almonds to the chamber of a food processor (Please see the tutorial for the blanching instructions at home. If you’re using the store bought blanched almonds soak them in warm water for 5-10 minutes and drain them before grinding).
  2. Add ¾ cup plus 2 tablespoons sugar to the chamber. Process for half a minute or until the almonds are processed into small chewy particles. You don't want almond paste, do not over process.
  3. Add 2 tablespoons of water and ½ teaspoon vanilla extract in a slow stream through the feeding shoot with the food processor running. The ground almonds will start bunching up in one corner, and this is the time to stop the food processor. This process takes just about a minute, do not over process. Set aside.
  4. Sift the powdered sugar and cake flour into a bowl and set aside.
  5. Line a large cookie sheet with parchment paper. Do not grease the paper.
  6. Beat the egg whites on medium speed until soft peaks form. Remove the bowl and fold in the processed almonds into the beaten egg whites with a wooden spoon until blended.
  7. Add the flour and powdered sugar mixture in two additions and stir to blend after each addition.
  8. Fit a 12-inch pastry bag with plain flute tip (I used Wilton 1A) or make a small cut in one corner of a small ziplock bag. Fill the pastry bag with the batter.
  9. Pipe out twenty 2-inch circles with some space between them. Let the cookies rest for about an hour on the counter without covering them.
  10. Preheat the oven to 350 F for at least 30 minutes.
  11. Brush the tops of the cookies with the stirred egg white. Sprinkle with the turbinado sugar crystal and chopped pistachios.
  12. Bake in the preheated oven for 20-25 minutes, or until the edges are light golden brown and the tops have tanned a bit. Remove the cookie sheet from the oven. Slide the parchment paper with the cookies still attached onto a cooling rack. Cool for about 30 minutes.
  13. The cookies will be stock to the parchment paper. To release, lightly spray the back side of the parchment with water, wait for couple of minutes, and remove the cookies one by one with your fingers.
  14. Store in an airtight container for 2-3 days at room temperature. These cookies also freeze well but bring them to room temperature for about 15 minutes before serving.
Notes
To make cake flour at home:
*Measure 1 cup all purpose flour
*Take 2 TBSP flour out of the cup and return it to your flour bin
*Add 2 TBSP corn starch to the remaining flour and sift the whole thing 5-6 times.

You will need only 2 TBSP of this cake flour for this recipe. Save the rest for a later use.
Recipe by Persian Mama at http://persianmama.com/ghorabieh/