-
View
Ghriba, the beloved Moroccan almond cookie, these cookies are known for their delicate, crumbly texture and distinct cracked surface, making them an irresistible addition to any tea table. Often enjoyed during celebrations or offered as a gesture of welcome, Ghriba embodies the warmth and charm of Moroccan culture in every bite.
What Is Ghriba?
Ghriba is a type of traditional Moroccan cookie, typically made with ground almonds, sugar, and a touch of citrus zest. What makes Ghriba unique is its crumbly, melt-in-your-mouth texture, which contrasts beautifully with the slight chewiness of the almonds.
The cookies are often shaped into small rounds and dusted with powdered sugar before baking, which gives them their characteristic cracked appearance as they bake. They’re a staple at Moroccan gatherings, usually served alongside a steaming pot of mint tea—a pairing that is as much about the ritual of hospitality as it is about the flavours.
The simplicity of Ghriba is what makes it so special. These cookies are not overly sweet or complicated; instead, they focus on the quality of a few key ingredients, allowing the rich, nutty flavour of almonds to shine through. They’re a wonderful way to experience the understated elegance of Moroccan baking.
Ingredients and Taste
The main ingredients in Ghriba are ground almonds, sugar, eggs, and a bit of flour, although variations exist that incorporate other nuts like walnuts or coconut. Some recipes include a hint of lemon or orange zest, adding a touch of brightness that complements the rich almond flavour.
The use of powdered sugar on the surface not only contributes to the cookie’s distinct look but also adds a subtle sweetness that balances the natural flavours of the almonds.
When it comes to taste, Ghriba offers a delightful blend of nutty, sweet, and slightly citrusy notes. The texture is what really sets it apart, soft and crumbly, almost like a shortbread, but with a delicate chew from the almonds.
The powdered sugar creates a slight crispness on the outside, which gives way to a tender interior that practically melts in your mouth. Paired with a cup of hot mint tea, Ghriba becomes the perfect afternoon indulgence, with each bite offering a satisfying combination of flavour and texture.
A Taste of History
Ghriba has been a part of Moroccan culinary tradition for generations, with its origins rooted in the simple, home-style baking of Moroccan households. The word “Ghriba” itself means “mysterious” or “strange” in Arabic, possibly referring to the cookie’s cracked and rustic appearance, which is unlike the smooth, polished look of many other pastries.
Despite its humble ingredients, Ghriba has become a symbol of celebration and hospitality, often prepared during holidays, weddings, and family gatherings.
The almond, a central ingredient in Ghriba, has a long history in Moroccan cuisine, reflecting the influence of Berber, Arab, and Andalusian culinary traditions. Almonds are a symbol of prosperity and festivity, often used in sweets and pastries to mark special occasions.
Ghriba’s simple yet elegant profile speaks to the resourcefulness of Moroccan cooks, who have always been able to create something truly delicious from just a handful of ingredients.
Ghriba (Moroccan Almond Cookies) Recipe
Serves: 4 people
Ingredients:
- 200g almond flour
- 100g granulated sugar
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 egg
- 1 tbsp orange blossom water
- Powdered sugar (for coating)
Directions
Preheat your oven to 180°C (350°F). In a large bowl, combine the almond flour, granulated sugar, and baking powder. Mix thoroughly to ensure the dry ingredients are well incorporated, which will help create an even texture in the cookies.
Add the egg, vanilla extract, and orange blossom water to the dry mixture. Stir until a soft dough forms. If the dough is too sticky, add a small amount of almond flour until it reaches a workable consistency. The dough should be soft but not overly wet.
Lightly dust your hands with almond flour to prevent sticking. Take a small portion of the dough, about the size of a walnut, and roll it into a ball. This step helps to create uniform cookies that bake evenly.
Place the ball of dough into a shallow bowl of powdered sugar and roll it until it is fully coated. This powdered sugar coating gives Ghriba its characteristic crackled appearance once baked.
Arrange the powdered sugar-coated balls on a baking tray lined with parchment paper, leaving space between each cookie for spreading. Gently press each ball down with your fingers to flatten slightly.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are set and the tops have formed the classic crackled pattern. Be careful not to overbake them, as Ghriba should remain soft and slightly chewy in the centre.
Once baked, remove the tray from the oven and allow the cookies to cool on the tray for 5 minutes. They will be delicate when hot, so letting them cool slightly will help them firm up before transferring them.
Transfer the Ghriba to a wire rack to cool completely. Serve them with Moroccan mint tea for a traditional experience. These almond cookies are perfect for sharing, and their delicate texture and fragrant flavours make them an irresistible treat.
Leave a Review