The Perfect Ghorayeba

Name: The Perfect Ghorayeba
Prep time: 10 min
Cook time: 17 min
Total time: 52 min
Cuisine: middle-eastern
Ingredients: pistachios; 4 cup all purpose flour; 1.3333333333333333 cup powdered sugar; 2.1666666666666665 cup plus ghee room temperature or cold

Ago Tanfossi

Chef and recipe curator at Global Cucina

Published on March 23, 2026

Updated on April 21, 2026

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52 min

Capolavoro Score 4.7/5 · 59 votes

Instructions

1
Adjust oven rack to middle position and preheat oven to 120C/248F. Line 2 baking sheets with parchment paper or silicon mats.
2
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl and an electric hand mixer), add the flour and powdered sugar, and whisk together to combine.
3
Add in the ghee and mix on low speed until a crumbly dough starts to form. Continue beating for 5 minutes. I actually set a timer for this. The dough will start out very crumbly then stiff, but will soften up as the mixing progresses.
4
Raise the speed to medium-high and mix for another 5 minutes. Then turn back the speed to low and continue beating for another 5 minutes. The dough needs to mix for a total of 15 minutes, or until very smooth with absolutely no lumps, and transforms to the consistency of thick cake batter and resembles smooth hummus dip. It will be sticky, and not dough-like, so don't be tempted to add more flour.
5
Transfer the dough to a piping bag fitted with a large round tip (I use Ateco). Holding the piping bag at a 90-degree angle over the prepared baking sheets, pipe 5-4 cm rounds of dough, spacing them 2cm apart. If the rounds are cracking as you're piping, it means that the dough needs to be beaten for longer (For alternate shaping methods, refer to recipe notes and instructions).
6
Refrigerate the baking sheet until the dough rounds are no longer sticky to the touch, but is still soft; about 10 minutes.
7
Using a lightly floured finger, gently tap on the peaks to flatten. Press a pistachio half (or whole if you like) in the middle of each dough round.
8
Bake for 17 minutes, just until the cookies look set. The color should still remain off-white and the bottoms should not take on any color. They will feel set to the touch, but not hard and will leave dough residue on your finger if you touch them. Don't worry, this will go out away once the cookies have cooled. It is really important not to over-bake these cookies, or they'll end up really tough and hard. (Since each oven runs differently and it's difficult to judge when they're done, it is recommended that you bake a test batch of 3-5 cookies first, to figure out the perfect baking duration for your oven. Mine are perfect after exactly 17 minutes, but that might not be the case for everyone).
9
Allow the cookies to cool on the baking sheets. If you need the baking sheet for another batch, just slide the parchment paper with the cookies off onto a counter to continue to cool completely. Ghorayeba will continue to bake as they cool, so be sure to allow them to come to complete room temperature before sampling.
10
Leave the cookies out for at least two hours or even overnight before storing or boxing, so the thin layer of film around them can set and disappear.
11
Store ghorayeba in a regular container or box (not airtight) for 3 weeks at room temperature. Texture improves after the second day they're baked. The surface becomes smoother and the cookies get softer overall.

Ago's Notes

*Note: Sift the powdered sugar for best results.

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Instructions

Adjust oven rack to middle position and preheat oven to 120C/248F. Line 2 baking sheets with parchment paper or silicon mats.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl and an electric hand mixer), add the flour and powdered sugar, and whisk together to combine.

Add in the ghee and mix on low speed until a crumbly dough starts to form. Continue beating for 5 minutes. I actually set a timer for this. The dough will start out very crumbly then stiff, but will soften up as the mixing progresses.

Raise the speed to medium-high and mix for another 5 minutes. Then turn back the speed to low and continue beating for another 5 minutes. The dough needs to mix for a total of 15 minutes, or until very smooth with absolutely no lumps, and transforms to the consistency of thick cake batter and resembles smooth hummus dip. It will be sticky, and not dough-like, so don't be tempted to add more flour.

Transfer the dough to a piping bag fitted with a large round tip (I use Ateco). Holding the piping bag at a 90-degree angle over the prepared baking sheets, pipe 5-4 cm rounds of dough, spacing them 2cm apart. If the rounds are cracking as you're piping, it means that the dough needs to be beaten for longer (For alternate shaping methods, refer to recipe notes and instructions).

Refrigerate the baking sheet until the dough rounds are no longer sticky to the touch, but is still soft; about 10 minutes.

Using a lightly floured finger, gently tap on the peaks to flatten. Press a pistachio half (or whole if you like) in the middle of each dough round.

Bake for 17 minutes, just until the cookies look set. The color should still remain off-white and the bottoms should not take on any color. They will feel set to the touch, but not hard and will leave dough residue on your finger if you touch them. Don't worry, this will go out away once the cookies have cooled. It is really important not to over-bake these cookies, or they'll end up really tough and hard. (Since each oven runs differently and it's difficult to judge when they're done, it is recommended that you bake a test batch of 3-5 cookies first, to figure out the perfect baking duration for your oven. Mine are perfect after exactly 17 minutes, but that might not be the case for everyone).

Allow the cookies to cool on the baking sheets. If you need the baking sheet for another batch, just slide the parchment paper with the cookies off onto a counter to continue to cool completely. Ghorayeba will continue to bake as they cool, so be sure to allow them to come to complete room temperature before sampling.

Leave the cookies out for at least two hours or even overnight before storing or boxing, so the thin layer of film around them can set and disappear.

Store ghorayeba in a regular container or box (not airtight) for 3 weeks at room temperature. Texture improves after the second day they're baked. The surface becomes smoother and the cookies get softer overall.

The Perfect Ghorayeba