Almond and walnut ghoribas are traditional Maghrebi biscuits, known for their melt-in-your-mouth texture and subtly fragrant flavor. They are usually prepared for special occasions like Ramadan or Eid. This gluten-free recipe puts a new spin on a classic Algerian pastry by incorporating rich, natural ingredients. I personally tasted these almond and walnut ghoribas during a trip to Morocco. Perfect with mint tea, these ghoribas offer a delightful combination of crunch and sweetness in a single bite. Easy to make, they are also ideal for those looking for a wheat-free alternative.
Ingredients
Preparation
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Preparing the dough:
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Preheat your oven to 160°C (thermostat 5).
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In a large bowl, mix the almond flour, the previously ground walnuts and the icing sugar.
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Add the vanilla extract and lemon zest if you want to add a tangy touch to the recipe.
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Incorporate the egg, mixing well
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Stir in the apricot jam and mix until you have a smooth, slightly sticky dough. If needed, you can add an egg or an egg yolk.
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Shaping the ghoribas:
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Take small portions of dough (about a tablespoon) and form balls with your hands. Roll them in icing sugar.
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Place the balls on a baking sheet lined with parchment paper, spacing them slightly apart.
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Cooking :
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Bake the ghoribas in the preheated oven for 12 to 15 minutes. They should be lightly browned around the edges, but still tender in the center.
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Once baked, let them cool completely on the baking sheet before handling them, as they will be fragile when they come out of the oven. You can sprinkle them with icing sugar to decorate.
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Storage: These ghoribas can be stored in an airtight container for several days.
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Variation: You can add a pinch of cinnamon or cardamom for a touch of oriental spices.
