الغريبة بالفستق الحلبي

Sift the powdered sugar into a large bowl.

Add the ghee to the sugar and beat well using an electric mixer until the sugar completely dissolves and the mixture becomes fluffy and smooth.

Gradually add the flour to the mixture, stirring with a spoon after each addition.

When the dough becomes too thick to stir, knead it by hand until soft and cohesive.

Cover the dough and refrigerate it for 30 minutes to rest.

Shape the dough into small, evenly sized balls.

For the first shaping method, roll each ball into a log, bring the two ends together to form a ring, and place a pistachio where the ends meet.

For the second method, keep the dough in ball form and press a pistachio gently into the top.

Arrange the cookies on a baking tray lined with parchment paper and chill them in the fridge for another 10 minutes.

Preheat the oven to 180°C (350°F), with heat from both top and bottom, and bake the Ghraybeh for 5 to 6 minutes only, without allowing them to brown