This post is old, so what you see here may not reflect my current opinion and mindset, certain information may be outdated, and links may be broken.
I, the amateur pâtissière, am on the roll with the baking craze! Speaking of baking, I really need to invest in a stand mixer! My poor arms does not enjoy mixing anything!
I found this ghoraibi recipe, and I decided to try it . . . with a lot of modifications.
My commissary didn’t have any blanched almonds (I keep seeing it as diamonds! Talk about a rich cookie!), so I just bought regular whole almonds.
I didn’t chill the dough and cut it into diamond shapes. I just made the dough, took a glop, rolled it in my hands, flattened it, and put an almond in the centre. See?
My two batches were baked at 300F for about 13-15 minutes. Those cookies tasted rather . . . undone. So for my final batch, I baked it at 350F for about 13 minutes. Those came out much, much better! SO NOMMY.
So thus ends the story of my half-fail-and-successful attempt at making ghoraibi. Frankly, I’m not sure if this is ghoraibi any more! I think this is more of an almond butter cookie now!