Almond Macaroons (Ghorayebet)

Almond Macaroons (Ghorayebet)

Prep. 20 mins
Cooking 15 mins
Serving 4
Middle Eastern

INGREDIENTS Measurements


1/2 tablespoon butter
1 cup powdered sugar
2 cups almond flour
1/2 tablespoon orange zest
1 teaspoon active yeast
2 eggs
1 egg white, beaten
1/2 cup sliced blanched almonds, for garnish



  • Preheat oven to 180 ˚C (350˚F).
  • In bowl of electric mixer, cream butter with sugar on medium speed. Mix almond flour, zest, and yeast in large bowl. Gradually add to butter mixture, beating on low speed until combined. Beat in eggs until dough is soft and well combined.
  • Shape dough into walnut-size balls, then press gently to flatten.
  • Dip dough rounds in egg whites, then roll in almonds to cover completely. Repeat to coat remaining balls, placing them well apart on greased baking sheet.
  • Bake for 15 minutes, or until golden brown.
  • Let cool and arrange on a serving plate.

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