Traditional Ghraybeh Cookies With a Healthy Twist

Some recipes are passed down from generation to generation without changing so much as a single ingredient. Grandmothers guard them like family treasures, and even the smallest adjustment is often considered unthinkable. But sometimes a modern twist creates something just as delicious while making the recipe a little lighter and better suited to today's kitchens.

These traditional Ghraybeh cookies, beloved in many Middle Eastern Jewish homes, keep all the rich, nutty flavor of the original while swapping white flour for wholesome whole spelt flour. Just don't tell Grandma.

Whole Spelt Ghraybeh Cookies

Makes: About 14 cookies

Ingredients

• 2 cups 100% whole spelt flour
• 1/2 cup powdered sugar
• 3/4 cup canola oil
• 1 heaping teaspoon baking powder
• 2 cups ground nuts (walnuts, hazelnuts, or a combination)

Optional decoration:

• Whole almonds
• Cloves

Instructions

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

In a large bowl or the bowl of a food processor, combine all the ingredients until a smooth, uniform dough forms.

Take small portions of the dough, roll them into balls, and gently flatten each one.

If desired, press a whole almond or a clove into the center of each cookie for a traditional finishing touch.

Arrange the cookies on the prepared baking sheet.

Bake for about 10 minutes, or until the cookies are lightly golden.

Because they're made with whole spelt flour, they'll naturally be darker than the classic version.

Allow the cookies to cool completely before transferring them to an airtight container.

Serve with a cup of mint tea, wormwood tea, or your favorite hot drink, and enjoy a recipe that beautifully blends family tradition with a modern twist.