Ghribas or Ghoribas with almonds (Morocco)

Almond Ghriba ( or Ghoriba) are very popular little Moroccan cookies, perfect to accompany mint tea. These crunchy treats on the outside and soft on the inside are gluten-free and mainly made from almond powder. Their texture and delicate flavor make them a must for Moroccan pastries. There are many variations (with nuts, pistachios, stuffed, etc.)

Preparation time 10 mins

Cooking time 12 mins

Total time 22 mins

Difficulty: beginner

Ingredients

250 g of almond powder
100g caster sugar
1 egg (Add one more egg if necessary, or one yolk)
1 Tbsp of vegetable oil
1 tsp baking powder (gluten-free or baking soda)
1 tsp vanilla extract (or lemon zest for a tangy touch)
Icing sugar to coat (optional)

Preparation

1
Preheat the oven to 180°C and prepare a baking tray by lining it with baking paper.
2
Mix the dry ingredients:
3
In a large bowl, mix the almond powder, sugar and baking powder (or baking soda).
4
Add the eggs and oil:
5
Add the eggs one at a time, stirring well after each addition, then add the oil and vanilla extract (or lemon zest). Mix until you obtain a homogeneous paste.
6
Shape the cookies:
7
Take a small amount of dough (the equivalent of a tablespoon) and roll it into a ball. Roll each ball in icing sugar to coat (optional).
8
Arrange them on the baking tray, spacing them slightly apart.
9
Cooking :
10
Bake for approximately 12 to 15 minutes. The cookies should be lightly browned around the edges but still soft on the inside. Don't let them brown too much so that they keep their tender texture.
11
Leave to cool:
12
Let the cookies cool for a few minutes before moving them, as they are fragile when they come out of the oven.
13
These ghribas keep very well in an airtight container, if you manage not to devour everything immediately!

Keywords: biscuit, almond, Morocco, Maghreb,

Read it online: https://glutenevasion.fr/recette/ghribas-ou-ghoribas-aux-amandes-maroc/