Pistachio Ghraybeh

Name: Pistachio Ghraybeh
Prep time: 32 min
Cook time: 65 min
Total time: 97 min
Yield: 10
Cuisine: Levantine
Ingredients: 1 cup Ghee or soft butter; 1/2 cup powdered sugar; 2.5 cups flour; 1 cup ground pistachios; 3 tablespoons powdered sugar; 1 tablespoon orange blossom water; 1/4 cup crushed pistachios

A melt-in-the-mouth shortbread with a ground-pistachio center — a luxurious upgrade to the white classic.

Vegetarian

Cooking time: 1 hr 37 min
Hands-on time: 32 min
Free time: 30 min
Difficulty: Easy
Cuisine: Levantine
Calories: 520
Contains: Nuts, Gluten, Dairy

Take the melting white shortbread and hide a green treasure of pistachios ground with sugar in its center — the result is a disc that surprises anyone who takes it for an ordinary shortbread at the first bite.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the fire or oven.
Heat and restingPrepare the ingredients precisely and allow the dessert time to cool or set before cutting.

Ingredients

10people

Amounts follow the number of people

For the dough

1 cup Ghee or soft butter — At room temperature
1/2 cup powdered sugar — fine white
2.5 cups flour — Sifted, then spooned lightly into the cup

For the filling and the top

1 cup ground pistachios — gently toasted
3 tablespoons powdered sugar — fine white
1 tablespoon orange blossom water — To knead the filling
1/4 cup crushed pistachios — For the top

When doubling the quantity, use two molds of the same size instead of one deep mold, and maintain an even thickness for cooking.

Equipment

Bowl and whisk — The ghee is beaten with sugar until fluffy, before the flour.
Baking tray — A gentle oven at 160° so they stay pale.

Method

Beat the ghee with the powdered sugar until the mixture turns white and fluffy.
8 min
You’ll know it’s ready when
It is lighter in color, larger in size, and has a creamy texture.
Tip: Good whisking is the whole secret of ghraybeh.
Add the ground pistachios and mix.
3 min
You’ll know it’s ready when
The pistachios are distributed evenly and the color of the mixture is uniform.
Add the flour gradually and knead gently until it comes together.
6 min
You’ll know it’s ready when
It holds its shape between the palms and does not crack when pressed.
Rest the dough in the refrigerator.
30 minYou can walk away
You’ll know it’s ready when
Cool, firm, and does not stick to the hand.
Form equal-sized balls, flatten them slightly, and place a pistachio in the middle.
15 min
You’ll know it’s ready when
The discs are uniform and have a smooth, crack-free surface.
Bake it at 160°.
15 minYou can walk away
You’ll know it’s ready when
It stays pale and the base holds its shape — it does not brown.
Tip: Any browning means the heat is too high: lower it immediately.
Leave it to cool in the tray before lifting it out.
20 minYou can walk away
You’ll know it’s ready when
It is lifted whole without crumbling.