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.