Moroccan Cookies
Delight your taste buds with these irresistibly nutty and tender Moroccan Cookies, also known as Ghriba. Made with almond flour for a naturally rich and aromatic base, these cookies are lightly sweetened with granulated sugar and coated in powdered sugar for a delicate crackled exterior. Infused with the warm aroma of vanilla and a touch of buttery decadence, these gluten-friendly treats are soft on the inside with a melt-in-your-mouth texture. Perfect with a cup of mint tea or coffee, this quick and easy recipe comes together in just 35 minutes, making it an ideal choice for both everyday indulgence and festive gatherings. Bring a taste of North Africa to your home with this elegant, crowd-pleasing dessert!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Almond flour
- 100 grams Granulated sugar
- 100 grams Unsalted butter
- 50 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 1 Egg yolk
- 50 grams Powdered sugar (for coating)
- 1 pinch Salt
Instructions
Preheat your oven to 170°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, granulated sugar, all-purpose flour, baking powder, and a pinch of salt. Mix until evenly distributed.
Melt the unsalted butter in a small saucepan or microwave, then let it cool slightly.
In a separate bowl, whisk together the melted butter, vanilla extract, and egg yolk.
Pour the wet ingredients into the dry ingredients and mix together until a soft dough forms. The dough should hold together but not be sticky.
Form the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet, spacing them about 2 inches apart.
Roll each dough ball lightly in powdered sugar to coat the outside completely.
Using the back of a fork or your fingers, press down gently on each ball to slightly flatten them and create a crackled appearance.
Bake in the preheated oven for 15-20 minutes, or until the edges are golden and the tops are set. Be careful not to overbake as the cookies should remain soft in the center.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve the Moroccan Ghriba cookies with mint tea or coffee and enjoy their delicate, nutty flavor.
Nutrition Facts
Calories |
2700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.7 g | 244% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 613 mg | 27% | |
| Total Carbohydrate | 234.2 g | 85% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 157.1 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 480 mg | 37% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 104 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
