cookies that crack!

this cookie is one i remember well for its cracked look and its texture — it was sandy on the outside and harder in the center and i always needed a plate or a napkin to eat it. invariably, i always lost part of it, usually on the floor, when i didn't use something to catch any pieces that didn't make it into my mouth.

the following delicate cookies are generically called ghorabeya or ghoreyba [גורייבה] and are, more or less just flour of some sort, sugar and an oil or fat like butter. they bake into a shortbread-like texture and are very, very good, especially since they can be made extremely quickly. there are different kinds of ghorabeya, depending upon which country they originate. these are a sephardic turkish kind. they can be made with ground walnuts or almonds or just plain. cocoa powder is usually added also — though i haven't done it here.


ghorabeya "kon muez" אוגיות גורייבה

ingredients:

1 c cake and pastry flour
1/2 c AP flour (all purpose)
1/3 c sugar
1/8 tsp salt

3 tbsp finely ground almonds or walnuts
1 tbsp coarsely ground almonds or walnuts

1/2 c vegetable oil
1/2 tsp almond extract [optional]
1 tbsp cocoa powder [optional]

2 tsp orange flower water can replace the cocoa and almond extract

method:

preheat the oven to 350F.

add the dry ingredients together in a bowl and blend.

if using the the cocoa and almond extract, add them to a small bowl first and add a little of the oil to make a paste. then add the rest of the oil.

if only using the oil, then proceed by adding it to the dry mixture and stir well.

once it is well mixed you will have a very thick textured dough.

using a tablespoon, measure out 18 or so portions and roll them tightly into balls.

place the balls on the baking sheet. you don't need to grease it.

bake for about 25 to 30 minutes. the bottoms should be lightly browned and not dark. the outsides will be a pale tan colour.

let them rest until almost cooled. this is important. don't move them or you'll wreck the cookies as they are much more delicate when warm. use a knife or spatula to move them. these can be sprinkled with powdered sugar before serving, too.

enjoy!