Does anyone have any recipies for Ghoriaba? Their a pretty basic butter type cookie but the recipie my MIL gave me just doesn't seem right. It tasets right but either it's missing something or she left out some important step. The problem I have is that they are going flat when I make them. I've seen multiple variations on this cookie where some people put an almond on the top or leave it un-topped. I usually insert a clove into the top as this is the way DH's family makes it (and I love cloves so...). The cookie is supposed to be a round ball so I don't know what exactly I'm doing wrong. The recipe doesn't have any baking soda or baking powder but when I looked at similar type cookies that wasn't in them either. Does the dough need to be chilled for an hour like a sugar cookie maybe? Do I need to maybe cook them at a lower temperature? My MIL said cook them at "normal" temperature so I did them at 350 but maybe Egyptian "normal" is different? I believe this type of cookie is common all over North Africa. Any thoughts, recipie, tips, etc... would be appreciated. I'd like to perfect the recipe before the next eid comes if possible.