Qurabiya

Yields 30-40 cookies. Bake at 350° for 15-20 minutes. Click here to watch the video.

This recipe was provided by Silva Mermer

Dietary Notes:

Peanut free (contains products which often may contain peanuts), Vegetarian

What you’ll need:

• 1 cup (240 mL) softened butter

• ½ cup (120 mL) icing sugar, and more to garnish

• 2 cups (480 mL) flour

• 1 teaspoon (5 mL) almond extract

• ½ cup (120 mL) ground almond

• Almond flour

The Steps

1. Cream your butter by beating it in a mixing bowl, until it’s fluffy and creamy.

2. Beat in icing sugar, flour, almond extract, and ground almonds. Mix until the dough is soft.

3. Lay out the dough on a sheet of parchment paper, and roll it into a log, about 2 inches (5 cm) in diameter.

4. Sprinkle almond flour on top of the log, and roll the dough to coat the entire outside.

5. Wrap the log in the parchment paper, and wrap that in aluminum foil. Refrigerate for 1 hour.

6. Preheat your oven 350°

7. Slice your chilled dough log into ¾ inch (4 cm) cookies. Roll each cookie in more almond flour, and lay out the cookies on a baking sheet covered in parchment paper. The cookies will not rise, so do not need to be spaced.

8. Bake for 15-20 minutes

9. Once baked, sprinkle your cookies with icing sugar.

Enjoy!