It was during my last trip to Iran that I discovered the wonderful and delicious Qhorabieh, a delightful and gluten-free pastry that is from the city of Tabriz in the Northern part of Iran.  

Qhorabieh is the Persian version of macarons. They're soft & chewy just like macarons without the filling, instead, they're covered with pistachios and almonds. 

Qhorabieh is usually about 4 inches in diameters, but I made these much smaller.


Key points: 

Make sure the ingredients are at the room temperature. You need to add enough almond meal until you have a thick batter, you can start with 400g but add more if you need to.

Have two large baking trays covered with parchment paper 

Have a pastry bag with tip #804 or 2A Wilton ready

When filling the pastry bag, make sure you fill the bag half way, this makes handling the bag and piping the pastries easier. 


Yield: 20-30 pieces                                                    Bake time: 20 min


  • 2 1/3 cups (400g+) almond meal

  • 1 1/2 cups (300g) sugar

  • 2 tsp (15g)honey

  • 1 tsp almond extract

  • 4 egg whites

  • 1/4 cup (35g) slivered pistachios

  • 1/4 cup(25g) slivered almonds


1. Preheat the oven to 325°F (160°C). Line 2 baking sheets with parchment paper.

2. Pour the almond meal, sugar, honey, almond extract, and egg whites into a medium bowl

3. Beat with a flexible spatula to make a thick paste.

4. Spoon the batter into the pastry bag & pipe 1-inch flat mounds on the baking sheet.

5. Sprinkle slivered pistachios and almonds over the tops. Place the tray in the middle rack of the oven and bake for 20 minutes, or until lightly browned around the edges.

6. Let them cool and enjoy.


You can keep these in an airtight container.

Hope you enjoy this recipe and have fun baking.