Outer Almond Dough
3 cups almond powder
2 ½ cups powdered sugar
Whites of 3 eggs
Second Stage (after shaping):
Whites of 6 eggs
3 tablespoons fine semolina
1 teaspoon baking powder
1 tablespoon orange blossom water
1 teaspoon almond extract
Baking temperature:
Bake at 160°C.
Bake from the bottom only for 10–12 minutes.
Then bake from the top for 2 minutes after turning off the bottom heat.
Pistachio Filling
2 cups almond powder
1 cup powdered sugar
½ cup ground pistachios
1 tablespoon orange blossom water
1 teaspoon almond extract
Note:
Cup measurements refer to a regular glass cup.
Preparing the outer almond dough:
Mix the almond powder, powdered sugar, and the whites of 3 eggs until the dough becomes firm.
Shape the dough into balls or the desired shape.
Make a small indentation in each piece for the filling.
In another bowl, whisk the whites of 6 eggs, then add the semolina, baking powder, orange blossom water, and almond extract.
Dip the filled pieces into this mixture to coat them.
Preparing the pistachio filling:
Mix almond powder, powdered sugar, and ground pistachios.
Add orange blossom water and almond extract.
Knead until the mixture becomes moldable.
Place a small amount of filling inside each dough piece.
Baking:
Preheat the oven to 160°C.
Bake using bottom heat only for 10–12 minutes.
After the cookies set, turn off the bottom heat and turn on the top heat for 2 minutes.
Storage:
The cookies can be wrapped individually in small hospitality bags.
They can be stored in the freezer for a long period or in the refrigerator.
Homemade Istanbul Ghourayba tastes better than store-bought.
