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. Slideshow:  More Cookie Recipes 

Ghaya Oliveira
January 2015

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Recipe Summary

total:
1 hr 15 mins
Yield:
Makes about 30 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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°.

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

  • 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.

  • 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.

  • 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.

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