About This Dish
The most traditional and prestigious variety of ghriba, made with ground almonds instead of coconut. These cookies have a more refined flavor and melt-in-the-mouth texture. The almond version is what you will find in upscale Moroccan patisseries and is the cookie served at formal occasions. The dough is richer and more fragrant, perfumed with orange blossom water and a hint of almond extract. When done right, the exterior crackles beautifully while the interior remains soft and almost fudgy. These are the ghriba that Moroccan grandmothers are most proud of.
Ingredients
- 400 g Blanched almonds, finely ground
- 200 g Powdered sugar
- 2 Eggs
- 2 tbsp Orange blossom water
- 1/2 tsp Almond extract
- 1 tsp Lemon zest
- 1/2 tsp Baking powder
- 100 g Powdered sugar for rolling
Instructions
- 1
Mix ground almonds, powdered sugar, eggs, orange blossom water, almond extract, lemon zest, and baking powder.
- 2
Refrigerate 30 minutes until firm enough to handle.
- 3
Roll into balls, then roll in powdered sugar.
- 4
Place on a lined baking sheet.
- 5
Bake at 170C (340F) for 12-15 minutes until cracked on top.
- 6
Cool completely on the sheet.
Tips & Tricks
- These are naturally gluten-free when made with pure almond flour.
- The dough is very sticky — chilling is essential for easy shaping.
- Underbake slightly for the most fudgy interior.