Reviewed: Oct. 10, 2011

My Egyptian husband loved it, but definitely double the cardamom!

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Reviewer:

AmalAmer

Cooking Level: Expert

Living In: Salem, Oregon, USA

Reviewed: Aug. 27, 2011

This is a lovely cookie recipe. I did not use the almonds on each cookie. Some of them I left plain and a few others I dressed up with turbinado sugar. The recipe made approximately 60 cookies. I rolled them into balls and flattened them. The flavour is amazing. I baked them for 6-8 minutes. I guess mine were smaller. The next time I may add more cardamom. This will be a great Thanksgiving and Christmas addition. Thank you ladyheather06.

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Reviewer:

Rosebud

Reviewed: Dec. 28, 2010

DELICIOUS! I love cardamom and I love butter cookies so this is the perfect match for me. In my second batch, I pre-toasted the almonds and that made them much more crunchy and yummy in the cookies. The only funny think is that my Egyptian husband says these are nothing like "actual" ghoraiybah. Oh well, I suppose it could be a regional difference. Whatever it is, I love it!

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Reviewer:

LoveNCyprus

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Malaga, Andalucia, Spain

Reviewed: Nov. 21, 2010

Excellent cookie, exactly what I was looking for! My kids love them too, and they kept well for a week in a closed container.

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Reviewer:

ROSEANN13

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

Reviewed: Oct. 25, 2009

These are excellent. I added 1/8 C brown sugar, some vanilla and use 1/2 T of cardamom, and only needed to cook mine 15 minutes, and they are sooo tasty! yum yum.

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Reviewer:

R. Ladue

Reviewed: Sep. 21, 2009

I followed the recipe, grinding my own cardamom and leaving off the almonds. This isn't a sweet cookie, but it's great with tea or coffee - crispy, light, and nicely spiced. A cookie press makes for a very pretty presentation. Next time I'll add some rosewater or orange blossom water.

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Reviewer:

K_ONION

Reviewed: Sep. 18, 2009

Followed the recipe exactly and these were WONDERFUL! Nice and crisp, light, and melt in your mouth. Great while still a bit warm from the oven. Mmmmm... Would be wonderful dunked in coffee or milk too!

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Reviewer:

SHELLSBUD

Cooking Level: Intermediate

Living In: Havelock, North Carolina, USA

Reviewed: Sep. 9, 2009

The traditional way of making ghoraybah is by adding a few drops of Arak (lebanese spirit). It gives it such a distinct flavor.

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Reviewer:

VIRI-1718

Reviewed: Jul. 30, 2009

I was short on time but desperately wanted to try this, so I made a double batch and treated it like my favorite shortbread recipe--I pressed the dough into a 15" jelly roll pan lined with foil, baked for 35 min. For the double batch I used a heaping tablespoon (yes, TABLEspoon) of ground cardamom. (I did not add brown sugar or vanilla as others have suggested, just upped the spice. It doesn't need it, really!) It turned out very well, though I think I may add even more cardamom next time!

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Reviewer:

Avrienne

Cooking Level: Expert

Reviewed: Feb. 8, 2009

These were delicious. I added 1 heaping teaspoon as suggested in other reviews, but I didn't find it was enough when tasting the uncooked batter, so I added more. I sorta dropped the bottle in!!! I got some out, but all in all, I probably had the approximate amout of 1 tablespoon and they were perfect. I do NOT think they need any extra sugar (as suggested), they are plenty sweet as is. I rolled out the dough and used a cookie cutter. They came out nice after 15 mins of baking, but they were probably thinner than in the original recipe (yield was of 24 and I got 37). I didn't add any almonds. I also don't think it is necessary to grease the cookie tray. They have tons of butter already. I lined mine with parchement paper and when I took it out of the oven, the paper was dreanched with oil. I will definately make these again.

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