pistachio-jewelled biscuits (ghorabiyeh)

gluten-free biscuits, speciality of Tabriz

prep: 5'
cook: 8-10'
10 biscuits

These biscuits are a speciality of the beautiful city of Tabriz, located in the northwest of Iran known for its intricate rugs and tapestries. The people of Tabriz are highly hospitable, hosting colourful and elaborate banquets comprising copious portions of kebabs, jams, and these delicious biscuits.


  • 170g (1 3⁄4 cups) ground almonds
  • 3 large egg whites
  • 2g (1⁄2 tsp) vanilla sugar
  • 2g (1⁄2 tsp) ground cardamom
  • 75g (1⁄2 cup) shelled pistachios
  • 200g (1 cup) caster sugar


  • preheat oven to 180°C/356°F
  • place all ingredients except for the pistachios into a food processor
  • blitz into a thick batter
  • spoon the mixture into a piping bag using a plain nozzle
  • pipe ten biscuits onto a parchment-lined baking tray, keeping a few cms between each biscuit to allow for spreading
  • scatter with as many (or as few) pistachios as you want
  • bake for 8-10 minutes, or until the edges start to brown
  • wait for the biscuits to cool slightly before taking them off the baking tray

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