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"A simple traditional Arabic recipe for cookies similar to shortbread. The wonderful flavor comes from the cardamom, which is fairly expensive, but very worth it. I actually prefer them without the almonds, but you might add them if you like."
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35 m servings 130 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 130 kcal
  • 6%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 55 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat the oven to 300 degrees F (150 degrees C).
  2. In a medium bowl, stir together the butter and sugar until smooth. Stir in flour and cardamom until well blended. Pinch off tablespoonfuls of dough, and roll into a thin rope. Join the ends together in a circle, and place on a greased cookie sheet. Place almond halves on the joints where the circles come together.
  3. Bake for 20 minutes in the preheated oven. The cookies should remain white, but may turn golden at the very edge.

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Read all reviews 27
  1. 33 Ratings

Most helpful positive review

Being big fans of cardamom, we knew we had to try these...with a couple alterations. Double the cardamom -- trust us, it's the thing to do. And we used whole almonds, not for any culinary reas...

Most helpful critical review

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

Most helpful
Most positive
Least positive

Being big fans of cardamom, we knew we had to try these...with a couple alterations. Double the cardamom -- trust us, it's the thing to do. And we used whole almonds, not for any culinary reas...

This isn't a recipe that will appeal to all taste buds because the cookies are more flavored than sweet, but we sure like them. As the other reviewers have mentioned, I do think the cookies ben...

these are wonderful!!! You must try for something very different. I have had ghroubah in Tunisia and found them to be good but dry (I think they make theirs with semolina flour so they are a b...

The cookies are great (I used 1 heaping teaspoon of cardamom, as recommended in other reviews) but I found they weren't sweet enough for me. So on my second batch I added 2 tbsp of brown sugar a...

These were delicious. I doubled the cardamom and added a pinch of salt and everyone thought they were the best version of shortbread cookies they'd ever tried.

i love it!!! it smells so good and tastes just as good... thanks for the advice for doubling the cardamom! would have tasted bland. no complaints except i probably wouldn't add the almond next t...

The cookies come out a little bit crunchy, but if you think of them as cardamom shortbread, it's great! The flavor and aroma are wonderful.

Very very good (and simple!) cookies. Since it said it only made two dozen, I doubled the recipe the first time I made it and, like others, added more cardamom, about a total of 2 tsp. I also ...

I loved these cookies. I used a little more cardamom and made them in a standard cookie shape with a whole almond pressed in the center. It has a wonderful exotic flavor, and it's just perfect f...

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