Salted lemon shortbread with cardamom & pistachio

Ghorayebah, or ghiraibah is a middle eastern shortbread cookies, are a quintessential treat during festive seasons across the Arab world. Traditionally, these buttery delights are molded into a distinctive belly shape and ornamented with nuts, such as an almond or pistachio, often finished with a dusting of confectioner's sugar. This time, I've taken a creative liberty, opting for a more approachable method by shaping the dough into a log and then slicing it into cookies. The use of salted butter adds a delightful contrast, balancing the sweetness of sugar crust and the zesty sourness of lemon. I've also infused the cookies with a touch of cardamom, lending a festive aroma that enhances the celebratory mood. To top it off, each cookie is coated with granulated sugar, adding an extra layer of crunch that complements the rich, tender crumb of the cookies perfectly.

( 3/4 cup ) 85g confectioner  sugar

zest of 1 lemon, plus juice of 1/2 lemon (20ml)

(1 cup) 170g salted butter, softened

1/2 teaspoon of cardamom

(1 2/3 cups) 200g AP flour

1/2 teaspoon of salt

(1/2 cup) pistachio kernel or crushed.

Egg white from 1 egg

3 tablespoons spoons 20g pistachio kernels or crushed pistachio

For the sugar crust :

3 tablespoons of granulated sugar

1/4 teaspoon of cardamom (optional)

Mixed with 3 tablespoons of granulated sugar.

In small bowl, with your finger tips Rub lemon zest and sugar until fragrant its a crucial step to enhance the lemon flavor.

In stand mixer fitted with paddle attachment on a medium speed cream butter and sugar for 5 minutes until creamy, stop the machine and scrape down the sides of needed.

Add flour, cardamom, salt. beat for 3 minutes until you get a sandy mixture.

Add 1 tablespoon of lemon juice and beat for 1 minute until the dough comes to together nicely, if not, add another 1 tablespoon of lemon juice and repeat until you get a smooth dough similar to clay  comes together  you get a dough Add crushed pistachio and beat for 20 seconds until incorporated.

Shape the dough into 10 inch/ 25 cm log wrap in plastic wrap refrigerate for at least 1 hour.

Preheat the oven to 160c / 320f, line a baking sheet with parchment paper.

on clean surface,unwrap the dough and brush with egg white.

Spread granulated sugar over the surface and roll the log over until it covered with sugar.

Slice the dough into 1/2 disc and lay over the baking sheet leaving to inches between them.

Bake for 25-30 minutes until it puffs a little and slightly golden.

Let it Cool in a wirerack for 30 minutes

Store in airtight container for 1 week

Notes : you can freeze the dough up for 3 months.