Ghraybeh

What to get ready

• Unsalted butter 1.3 lb
• Powdered sugar 11.3 oz
• Flour 1.9 lb
• Pistachios 4.2 oz
• Orange blossom water 2 ⅛ tbsp
• Salt 0.1 oz

Method

1. 1 Beat the butter and powdered sugar for 12 minutes until the mixture is light and fluffy like cream.
2. 2 Beating the butter for a long time is the key to this cake's success; the air bubbles in the butter make the cake melt in your mouth.
3. 3 Sift in the flour and gently mix until the dough is just combined; do not knead.
4. 4 Refrigerate for 1 hour, then roll into balls and press a pistachio into the center.
5. 5 Bake at 150 degrees for 25 minutes; the cake should retain its off-white color, not be golden brown.
6. 6 Allow the cake to cool completely on the tray before removing it; if it's still warm, it will crumble immediately.

With an appliance

• Air fryer 38 min

  Replace step 5: spray a very thin layer of oil onto the parchment paper, run the oven at 165 degrees for 16 minutes and flip the ghraybeh after 8 minutes; short heat keeps the ghraybeh ivory-colored, one layer at a time.