🌿 Qorabiyeh Tabrizi (Your Version)

Ingredients

• Almond flour (super-fine, blanched): 175 g (≈ 1 ¾ cups lightly packed)
  
  

• Sugar (cane or beet, fine): 200 g (≈ 1 cup)
  
  

• Egg whites: 3 large
  
  

• Vanilla: ¼ tsp (optional)
  
  

• Lemon juice: a few drops (optional, balances sweetness)
  
  

• Chopped pistachios/slivered almonds: as needed for topping
  
  

Method

1. Base mix: In a bowl, combine 175 g almond flour with 200 g sugar and about 2 egg whites. Stir until you get a moist paste.
   
   

2. Rest: Cover loosely and let the dough sit at room temperature for ~30 minutes (firms up, hydrates almond flour).
   
   

3. Final mix: Add the remaining 1 egg white, plus ¼ tsp vanilla and a few drops of lemon juice. Whisk for 2–3 minutes until glossy and slightly looser.
   
   

4. Shape: Transfer to a piping bag with a plain round tip (or use two spoons). Pipe or drop walnut-sized mounds (22–28 pieces) onto parchment-lined tray.
   
   

5. Decorate: Sprinkle chopped pistachios and/or slivered almonds on top.
   
   

6. Bake: In a preheated oven at 170–175 °C (340 °F), bake for 15–18 minutes on a rack just above the middle. Edges should be lightly golden, tops remain pale.
   
   

7. Cool & cover: Let cool completely before lifting from the tray. Cover or store airtight to prevent drying.