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Ghraybeh Cookies

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)69.5366
Energy (kCal)60030.77
Carbohydrates (g)237.9327
Total fats (g)6657.5426
  • Cuisine

    Asian >> Middle Eastern >> Rest Middle Eastern

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 275 degrees F (135 degrees C). | 2. Sift together the cake flour, all-purpose flour, and semolina and set aside. Beat the butter for at least 10 minutes until it is fluffy. Then beat 2 more minutes while sprinkling in the blossom water and confectioners' sugar. Fold in the flour mixture gradually. Then refrigerate the soft dough in covered bowl for about 10 minutes. | 3. On a lightly floured surface, roll or pat the dough out to 1/4 inch thickness, and cut into 1 inch sided diamonds and place them 1/2 inch apart on an ungreased baking sheet. Then place an almond in the center of each cookie. | 4. Back 35 to 40 minutes in the preheated oven. Do not over bake. Let the cookies cool for at least an hour. The are best served after they have cooled for several hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cake flour 1/2 cup 247.97 53.4506 5.617000000000001 0.5891
    purpose flour 1/2 cup - - - -
    semolina flour 1 cup 601.2 121.6261 21.1756 1.7535
    butter 1 cup clarified 1368.0 62.856 42.744 115.2
    confectioner sugar 2/3 cup - - - -
    orange flower water 3/4 teaspoon - - - -
    almond 30 blanched 57813.6 0.0 0.0 6540.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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