Almond and walnut ghoribas are traditional Maghreb biscuits, known for their soft texture and subtly fragrant flavor. They are generally prepared for special occasions such as Ramadan or Eid. Gluten-free, this recipe revisits a classic of Algerian pastry by incorporating rich and natural ingredients. For my part, I tasted these ghoribas with walnuts and almonds during a trip to Morocco. Perfect to accompany mint tea, these ghoribas bring crunch and sweetness in a single bite. Easy to prepare, they are also ideal for those looking for an alternative without wheat flour.
Ingredients
Preparation
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Preparation of 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 powder, previously ground walnuts and 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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Add the egg, mixing well
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Incorporate the apricot jam and mix until you obtain a homogeneous and slightly sticky paste. If necessary, you can add an egg or a yolk.
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Shaping the ghoribas:
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Take small portions of dough (the equivalent of a tablespoon) and form balls with your hands. Roll them in icing sugar.
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Arrange the balls on a baking tray 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 cooked, 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 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.
