Ghriba are one of the most well-known Moroccan cookies. They are easily identified because of their cracked surface – a must in ghriba making. They tend to be a bit crunchy on the outside but chewy inside. Most of the time they’re made with almonds, but can be made with walnuts, peanuts, or any kind of nut. There are many different recipes to make ghriba and all of these are gluten-free. The flavors are not traditional to what you would find in Morocco butare delicious together.
INGREDIENTS
LEMON VANILLA ALMOND
◊ 2 cups almond flour
◊ 1/2 cup granulated sugar
◊ 1 teaspoon baking powder
◊ 3 tablespoon liquid from preserved lemon (if you don’t have this, the zest of 1 lemon will work)
◊ 4 tablespoons room temperature butter
◊ 1 teaspoon vanilla extract
◊ 4 egg yolks
◊ Whole blanched almonds to top cookies
◊ Powdered sugar to coat cookies
DIRECTIONS
LEMON VANILLA ALMOND
Preheat your oven to 350F.
◊ In a large bowl combine almond flour, granulated sugar, and baking
powder.
◊ Add to the dry ingredients the preserved lemon juice (or lemon zest), vanilla extract, and egg yolks.
◊ Break up the butter with your hands or a pastry cutter and begin working into the dough.
◊ Using your hands or pastry cutter mix all of the ingredients until everything has been combined, the dough will feel slightly sticky.
◊ From small balls with your hands, about 1” in diameter.
◊ Coat the balls with powdered sugar and place onto a cookie sheet or plate.
◊ Refrigerate the cookies for 30 minutes, or place in freezer for 10 minutes.
◊ Arrange cookies on baking sheet and gently press an almond into the
top of each. Do not flatten the cookies, they will naturally shape.
◊ Bake for 10 - 12 minutes. The cookies should still be a pale color.
◊ Leave on the baking sheet for 5-10 minutes to allow the cookies to
finish setting, then transfer to a cooling rack.
◊ When the cookies are completely cool, transfer to an air tight container.
◊ Cookies can be stored on the counter for 1-2 WEEKS, or in the freezer for up to 3 months. To serve, remove from the freezer and allow to warm up before serving.
PISTACHIO ROSEWATER GHRIBA
◊ 2 cups pistachios
◊ 1/2 cup granulated sugar
◊ 2 teaspoon rose water
◊ 4 egg yolks
◊ 1 teaspoon baking powder
◊ 4 tablespoon butter
◊ Powdered sugar for dusting
◊ Whole pistachios to top cookies
◊ Parchment paper or silpat
PISTACHIO ROSEWATER GHRIBA
◊ Preheat your oven to 350F.
◊ In a food processor, blend the pistachios until they arebroken down to almost a powder.
◊ In a large bowl combine pistachio flour, granulated sugar, and baking
powder.
◊ Add to the dry ingredients the rosewater and egg yolks.
◊ Break up the butter with your hands or a pastry cutter and begin working into the dough.
◊ Using your hands or pastry cutter mix all of the ingredients until everything has been combined, the dough will feel slightly sticky.
◊ From small balls with your hands, about 1” in diameter.
◊ Line a cookie sheet with parchment paper or a silpat sheet.
◊ Coat the balls with powdered sugar and place onto a cookie sheet or plate.
◊ Refrigerate the cookies for 30 minutes, or place in freezer for 10 minutes.
◊ Arrange cookies on baking sheet and gently press a pistachio into the
top of each. Do not flatten the cookies, they will naturally shape.
◊ Bake for 10 - 12 minutes. The cookies should still be a pale color.
◊ Leave on the baking sheet for 5-10 minutes to allow the cookies to
finish setting, then transfer to a cooling rack.
◊ When the cookies are completely cool, transfer to an air tight container.
◊ Cookies can be stored on the counter for 1-2 WEEKS, or in the freezer for up to 3 months.
◊ To serve, remove from the freezer and allow to warm up before serving.
Reviewed by A.B
on
February 09, 2021
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