Lebanon Shortbread (Ghurayba) – a delicious recipe with butter, confectioners, orange-flower water, egg yolk, flour, almonds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place butter, 1 1/2 cups of the confectioner's sugar, orange-flower water, and egg yolk in a blender and blend for 1 minute.
2
Transfer to a mixing bowl; then gradually add flour while mixing with fingers, until a smooth dough is formed.
3
Form dough into 40 balls, a little smaller than walnuts; then place on a ungreased cookie sheet and flatten slightly to about 1/2-inch thickness.
4
Press an almond on each piece.
5
Bake in an oven preheated to 300 degrees F. for 20 minutes or until bottoms turn light brown.
6
Remove from oven and allow to cool.
7
Sprinkle with the remaining confectioner's sugar; then serve or store.
8
The ghurayba may feel soft at the end of baking time, but they will harden as they cool.
6430
kcal
Calories
524
g
Fat
314
g
Carbs
223
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1-1/2 cup butter, softened, 1-3/4 cup confectioners' sugar, 1 tsp. orange-flower water (mazahar), 1 egg yolk, and more.
Yes, Lebanon Shortbread (Ghurayba) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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