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1
Cream the butter and beat it until it becomes white.
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2
Add the sugar, beating constantly for about 5 minutes, until it is a smooth cream.
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3
Add flour gradually, working it in by hand.
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4
Although no liquid is added, this makes a very soft dough.
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5
If the dough is too soft, add a little more flour.
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6
Take walnut-sized lumps, roll them into balls, and flatten them slightly.
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7
Place them on a baking sheet a little apart from each other, as they spread slightly.
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8
Stick a blanched almond or pistachio on top of each one.
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9
Bake in a 325F oven for 2030 minutes.
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10
Do not let the ghorayebah overcook.
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11
They must remain very white: they taste quite different if they are even slightly brown.
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12
Let them cool before you try to move them.
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13
An exquisite variation is to replace 1/2 cup of the flour with 1/2 cup ground hazelnuts.
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14
You can flavor the dough with a grating of nutmeg, or 12 teaspoons of cinnamon or ground cardamom.
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15
Another traditional shape for ghorayebah is little bracelets.
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16
Roll the dough into 4-inch-long sausage shapes about 1/2 inch thick, and bring the ends together to make bracelets.
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17
Decorate with split almonds or pistachios.
