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Loading...These traditional Moroccan almond cookies have a soft, crumbly interior and a beautifully cracked powdered-sugar crust. Scented with orange blossom water and crowned with a single almond, they are a staple at celebrations, holidays, and afternoon tea throughout Morocco.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings24
Yield24 cookies
Nutrition Facts
Per serving (estimated)
- 85 kcalCalories
- 5 gFat
- 0.5 gSaturated Fat
- 7 gCarbs
- 1 gFiber
- 6 gSugar
- 3 gProtein
- 10 mgSodium
- 75 mgPotassium
- 25 mgCalcium
- 0.5 mgIron
- 0 mgVitamin C
- 0 mcgVitamin A
Ingredients
For the dough
- 2 cups (200 g) finely ground almonds
- 3/4 cup (90 g) powdered sugar, plus more for rolling
- 2 large egg whites, lightly beaten
- 2 tablespoons all-purpose flour
- 1 teaspoon orange blossom water
- 1/2 teaspoon vanilla extract
- Pinch of fine salt
For topping
- 24 whole blanched almonds
- 2 tablespoons powdered sugar, for rolling
Directions
- Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together the ground almonds, powdered sugar, flour, and salt until evenly combined.
- Add the egg whites, orange blossom water, and vanilla; stir with a wooden spoon until a soft, slightly sticky dough forms. Cover and rest for 10 minutes.
- Scoop tablespoon-sized portions (about 18 g each) and roll between your palms into smooth balls.
- Roll each ball generously in powdered sugar and place on the prepared baking sheets, spacing them about 2 inches apart.
- Press one whole almond gently into the center of each cookie, pressing just enough to flatten the base slightly.
- Bake for 18 to 20 minutes, until the tops are lightly cracked and the bottoms are pale golden; do not let them brown.
- Let the cookies cool on the baking sheet for 8 to 10 minutes, as they are very fragile when warm, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 2 weeks; the flavor deepens after a day.
Cook’s Notes
- Do not overmix the dough; stir only until it just comes together to keep the cookies tender.
- The cookies will look slightly underbaked when removed; they firm up beautifully as they cool on the sheet.
- For a warmer flavor profile, add 1/4 teaspoon ground cinnamon or a pinch of nutmeg to the dry ingredients.
- If the dough feels too sticky to roll, chill it for 15 minutes to make shaping easier.
- Traditional ghriba form their signature cracked tops on their own, so avoid pressing the dough flat before baking.
