Moroccan Almond Cookies (Ghriba)

Tender Moroccan almond cookies with a crackled powdered-sugar crust and fragrant orange blossom notes with Moroccan mint tea.

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Prep Time 15

Cook Time 15

Servings: 20

Cuisine: Morocon and North african

Calories: 90

Blanched almond flour - 2 ½ cups (250 g)

Granulated sugar - ¾ cup (150 g)

Large eggs - 2

Orange blossom water - 1 tsp (5 ml)

Orange or lemon zest - 1 tsp

Baking powder - ½ tsp (2 g)

Powdered sugar, for coating - 1 cup (120 g)

Preheat oven to 300°F (150°C).

In a bowl, whisk together the almond flour, sugar and baking powder.

Add the eggs, orange blossom water, and zest; mix into a soft, cohesive dough.

If the dough feels too soft to shape, chill 15-20 minutes.

Portion into 1-inch (about 20 g) balls.

Roll each ball generously in powdered sugar until fully coated.

Bake 13-16 minutes, until cracked on top and set at the base while the centers remain soft.

Cool on the trayfor 10 minutes before transferring to a rack.

Texture: The cookies should be tender inside, not hard or dry.
Almond flour: Fine blanched almond flour gives the cleanest appearance.
Orange blossom water: Use a measured amount; too much can dominate.
Powdered sugar: Coat thoroughly for the characteristic crackled appearance.
Baking: Don't judge doneness by firmness immediately out of the oven - the cookies firm up as they cool.
Cooling: Allow cookies to set on the tray before moving them.

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