Here is a delicious variation on the Lebanese and Moroccan gh’reyba. This dough has very finely ground pistachios added to it, which gives the shortbread a lovely pale green color, a little more texture, and a delightful nutty flavor. They may just be my favorites, especially those made by Güllüoğlu in Gaziantep.
MAKES 50 PIECES
1/3 cup [50 g] hulled unsalted pistachios
1/2 cup plus 2 Tbsp [150 g] unsalted butter, at room temperature
11/3 cups [150 g] confectioners’ sugar
3/4 cup [180 ml] sunflower oil
1 large egg, at room temperature
5 Tbsp [50 g] cornstarch
31/2 cups plus 2 Tbsp [575 g] unbleached all-purpose flour
Set aside 50 pistachios to use as garnish. Using a small food processor or spice grinder, finely grind the remaining pistachios.
Preheat the oven to 350°F [180°C]. Line two baking sheets with parchment paper or silicone baking mats.
Using an electric mixer, blend the butter and confectioners’ sugar until very smooth. Add the sunflower oil and egg and mix well. Add the cornstarch and ground pistachios and combine. Finally, add the flour and mix until you have a smooth dough.
Pinch off enough dough to roll into a ball the size of a walnut. Place on the prepared baking sheet, flattening the dough slightly. Spike a pistachio in the middle. Repeat with the remaining dough.
Bake until done but not colored, 15 minutes. Let cool for a few minutes and then transfer to a wire rack to cool completely. Store in an airtight container, in a cool place, for up to 1 week.
