Crumbly and Delicious Ghoraibi

Ingredients

454g / 2 cups Mirage margarine
120g / 1 cup powdered sugar
200g / 1 cup granulated sugar
500g / 4 cups all purpose flour
285g / 2 cups blanched almond halves
5ml / 1 teaspoon clear almond extract

Directions

1. Preheat oven to 300 degrees.
2. Beat Mirage margarine, almond extract, and sugars in a mixing bowl for 5 minutes, or until fluffy.




3. Slowly add in flour. If you do not have a heavy duty stand mixer, you may want to mix in half of the flour with the mixer, then the remaining with a spoon since you probably don’t want to burn out the motor on your hand mixer.



4. Chill the dough in the refrigerator for up to one hour.
5. Roll out chilled cookie dough on a floured surface. Roll into a log that is 1 1/2 – 2 inches thick, and cut into coins, with a slight angle on the cut.




6. Place the coins on a lined baking sheet, topping each one with an almond, pressed in to the center of each.



7. Bake for 12 minutes or until golden around the edges.
8. Remove them from the oven and cool on a wired rack, until you’re ready to serve them with jam and tea.

Chefs Notes

• It’s very important to get a high-quality, pure almond extract as it is the highlight and main flavour of this delicate little cookie.