Toasted Chickpea Shortbread Squares

Ghaya Oliveira, executive pastry chef at Daniel in New York City, makes these Tunisian cookies, known as ghraiba, with toasted chickpea flour. They have a wonderfully crumbly texture and a deep, nutty flavor.

  • Total Time:
  • Servings: Makes about 30 cookies

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  • 2 cups chickpea flour
  • 1 cup confectioners’ sugar
  • 1/2 cup all-purpose flour
  • 1 1/2 sticks unsalted butter
  • 1/2 teaspoon kosher salt

How to make this recipe

  1. Preheat the oven to 350°. Spread the chickpea flour on a rimmed baking sheet and toast for about 15 minutes, stirring occasionally, until lightly browned. Reduce the oven temperature to 325°.

  2. Meanwhile, sift the sugar and all- purpose flour into the bowl of a stand mixer. Carefully sift in the hot chickpea flour.

  3. In a saucepan, bring the butter just to a boil with the salt. Turn the mixer to its next-to-lowest speed and slowly drizzle the hot butter into the flour mixture. Continue beating the dough at this speed until it forms a solid ball, about 20 minutes.

  4. Scrape the dough out onto a sheet of parchment paper and cover with another sheet of parchment paper. Roll out the dough into a 3/4-inch-thick rectangle. Peel off the top layer of parchment paper, transfer the dough to a baking sheet and refrigerate until firm, about 20 minutes.

  5. Line another baking sheet with parchment paper. Cut the dough into 1-inch squares and arrange at least 1 inch apart on the lined baking sheets. Bake for about 10 minutes, until the squares are lightly browned at the edges; rotate the baking sheets from front to back and top to bottom halfway through baking. Transfer the shortbreads to a rack and let cool to room temperature before serving.

Make Ahead

The cookies can be stored at room temperature for 3 days.

Contributed By Published January 2015

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