Crumbly and Delicious Ghoraibi

Ron NebreCookies, recipes

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Ingredients

    454g / 2 cups Mirage margarine
    120g / 1 cup powdered sugar
    200g / 1 cup granulated sugar
    500g / 4 cups all purpose flour
    285g / 2 cups blanched almond halves
    5ml / 1 teaspoon clear almond extract

Directions

  1. Preheat oven to 300 degrees.
  2. Beat Mirage margarine, almond extract, and sugars in a mixing bowl for 5 minutes, or until fluffy.

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  3. Slowly add in flour. If you do not have a heavy duty stand mixer, you may want to mix in half of the flour with the mixer, then the remaining with a spoon since you probably don’t want to burn out the motor on your hand mixer.

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  4. Chill the dough in the refrigerator for up to one hour.
  5. Roll out chilled cookie dough on a floured surface. Roll into a log that is 1 1/2 – 2 inches thick, and cut into coins, with a slight angle on the cut.

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  6. Place the coins on a lined baking sheet, topping each one with an almond, pressed in to the center of each.

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  7. Bake for 12 minutes or until golden around the edges.
  8. Remove them from the oven and cool on a wired rack, until you’re ready to serve them with jam and tea.

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Chefs Notes

  • It’s very important to get a high-quality, pure almond extract as it is the highlight and main flavour of this delicate little cookie.