Moroccan Ghriba Cookies by Hakim

Name: Moroccan Ghriba Cookies by Hakim
Yield: 10-15 pieces
Ingredients: 200 g almond flour or fine semolina; 100 g fine granulated sugar; 100 g butter, at room temperature; 1 tsp vanilla extract; Powdered sugar, for dusting; 10-15 whole almonds (unpeeled, optional)

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Ghriba cookies are delicious Moroccan almond cookies, perfect for tea time. They are known for their crumbly texture and rich flavor. Just ask any Moroccan auntie—she will undoubtedly serve them with a steaming glass of mint tea! And it's the top-rated recipe from Hakim's cookbook, be sure to check it out on our webshop!

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Ingredients

What do you need?

Quantity: 10-15 pieces

200 g almond flour or fine semolina
100 g fine granulated sugar
100 g butter, at room temperature
1 tsp vanilla extract
Powdered sugar, for dusting
10-15 whole almonds (unpeeled, optional)

Preparation method

How do you make this?

Preheat the oven:
Preheat the oven to 180°C and line a baking sheet with parchment paper.

Make the dough:
In a large bowl, mix the almond flour, granulated sugar, butter, and vanilla extract until a cohesive dough forms.

Shape:
Roll small balls of dough (the size of a walnut) and place them on the baking sheet. Leave enough space between the cookies.

Decorate (optional):
Gently flatten each ball and place a whole almond on top, if desired.

Bake:
Bake the Ghriba cookies for 12-15 minutes in the preheated oven, until the edges turn light golden brown.

Cool:
Let the cookies cool for 5 minutes on the baking sheet before carefully transferring them to a wire rack to cool completely.

Serve:
Dust the cooled cookies with powdered sugar for an extra sweet touch.

Tips

Patience is a good thing: let the cookies cool completely before moving them, otherwise they break easily.
Variation with coconut: Add 300 g coconut shavings to the dough for a tropical twist!