Recipes for the quintessentially Moroccan cookies known as ghriba vary locally but they all have one thing in common: they are cracked on the outside and chewy on the inside. Flavouring possibilities are endless. The most popular varieties are almond, coconut and walnut. I love these cakey, almondy ghriba subtly scented with rose.
300g ground almonds
80g caster sugar
1 heaped tsp baking powder
½ tsp salt
30g unsalted butter, softened
2 large eggs
1 tsp rosewater
100g icing sugar, for coating
❤ Preheat the oven to 180C/ 160C fan/gas 4. Line a baking tray with baking paper.
❤ Place all the ingredients except the icing sugar in a large bowl and use your hands or a large spatula to mix them together until you have a smooth and slightly sticky dough. Scoop the dough in single tablespoonfuls and roll each into a ball, then roll each ball in icing sugar until completely coated.
❤ Transfer the coated dough balls to the lined baking tray and lightly press each with the palm of your hand, but don’t flatten them completely.
❤ Immediately bake for 15-18 minutes until the cookies are cracked and firm on the outside. Remove from the oven and leave to rest on the tray for 10 minutes before transferring them to a wire rack to cool completely.
❤ Store the cookies in an airtight container to prevent them from drying out. They will keep for up to 7 days.