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    Home » Desserts » Cookies

    Posted on: February 4, 2021

    Moroccan Cookies with Almond Flour: Ghriba (Ghoriba)

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    An easy and delicious recipe for authentic Moroccan cookies known as Ghriba. These almond cookies are soft and fragrant, as well as gluten-free. They go perfectly with a cup of Moroccan mint tea!

    four ghriba cookies stacked on a blue plate
    Contents hide
    1 Why you'll love this recipe
    2 What is ghriba?
    3 Ingredient round-up
    3.1 Substitutions & Variations
    4 How to make traditional Moroccan cookies
    5 Success Tips & Tricks
    6 Frequently asked questions
    7 Recipe
    8 Ghriba Moroccan Cookies with Almond Flour (Ghoriba)
    8.1 Ingredients
    8.2 Instructions
    8.3 Notes

    There's nothing quite like the unique flavors of Moroccan cuisine! I've come to love Morocco's incredible food over the years thanks to my Moroccan husband! Of all their diverse dishes and delightful desserts, Moroccan almond cookies hold a special place in my heart.

    With their melt-in-your-mouth texture and aromatic almond flavor, these popular cookies are perfect for special occasions like Ramadan and Eid. This delicious recipe comes straight from Northern Morocco and has been generously shared with me by my wonderful Moroccan sisters-in-law.

    Now I'm excited to pass along this authentic cookie recipe so you can experience a taste of Morocco in your own kitchen. Enjoyed with a cup of sweetened mint tea, these moroccan almond cookies are a sweet treat you don't want to miss!

    Looking for more Moroccan or Middle Eastern recipes? Check out these juicy Moroccan Chicken Pot Pies, all-time reader favorite Nutella Baklava Bracelets, or this creamy Homemade Baklava Ice Cream.

    In the mood for more delicious cookie recipes? Check out these Sweet & Tangy Applesauce Cookies or the naturally purple Chewy Ube Cookies.

    one ghriba cookie leaning on stack of three cookies tied with twine

    Why you'll love this recipe

    • Authentic recipe: This ghriba cookie recipe is authentic and traditional, exactly how they’re made in Morocco. Following an old recipe from my Moroccan family, these cookies have an authentic Moroccan flavor.
    • Perfect texture: The ghriba cookies have a melt-in-your-mouth crumbly texture, with the right amount of softness. These crumbly cookies are also a little chewy, whilst still moist and delicious.
    • Unique flavor: With aromatic orange blossom water and hints of lemon zest, these cookies have a unique and complex flavor profile. The ingredient combination makes for an authentic cookie, true to Moroccan flavors.
    • Perfect for all occasions: These delicious cookies are the ideal complement for traditional Moroccan mint tea. You can also serve them as a sweet snack or for important occasions like Ramadan and Eid.  
    • Gluten-free: Not only are these Moroccan cookies delicious, but they’re also gluten free! This recipe contains no wheat, as it’s made with almond flour and cornstarch.

    What is ghriba?

    Ghriba, also known as ghribia or ghoriba bahla, are a type of traditional Moroccan cookies. These almond cookies are staple favourites in Morocco, traditionally served with sweet mint Moroccan tea. They’re also made in Algeria, North Africa and Middle East.

    There are many different types of ghribia, some made with walnuts, sesame seeds or semolina flour. The most popular ghriba cookies are usually round in shape and made with almond flour, sugar, butter and apricot jam.

    Ingredient round-up

    The best thing about this Moroccan cookie recipe is that it takes only a few minutes to prepare. All ingredients are easy to find and you can also swap out some ingredients if needed.

    recipe ingredients placed in various small bowls with annotations on top
    • Almond flour – I recommend using blanched almond flour. You can also make your own by processing blanched almonds in a blender or food processor. Make sure it’s not like almond paste, more like wet sand texture.
    • Corn starch – is important for the consistency and texture. It cannot be replaced with anything else.
    • Apricot jam – adds a wonderful fruity flavor.
    • Sugar – I recommend using powdered sugar for a smooth texture. You can also use powdered vanilla sugar for extra flavor.
    • Orange blossom water – adds a subtle Moroccan flavor.

    Substitutions & Variations

    These ingredients can be swapped out for convenience:

    • Lemon zest – replace it with orange zest or ½ teaspoon of lemon extract. You cannot use lemon juice.
    • Apricot jam – swap it out for peach jam or orange marmalade.
    • Orange blossom water – can be replaced with rosewater. You can also use orange or vanilla extract, but the flavor won’t be as authentic.

    You can also add additional ingredients to enhance the flavors:

    • Walnuts – for a different flavor, replace half of the almond flour with ground walnuts. Use a sieve to discard big pieces if needed.
    • Cinnamon powder – add in ¼ teaspoon ground cinnamon to the cookie dough.
    • Star anise – a little goes a long way, so only add ⅛ teaspoon in the dough for flavor.
    • Sesame seeds – mix 2 teaspoons of sesame seeds in the dough or sprinkle some on top before baking.

    How to make traditional Moroccan cookies

    Describe briefly how to make the recipe, keep it concise.

    mixing cookie dough with hand in glass bowl

    1. In a large bowl, add all the ingredients. Use hands or wooden spoon to mix well. The texture should be sticky.

    rolling round cookie between palms

    2. Dip your hands in the orange water mixture, coating your palms well. Take a teaspoon of cookie dough, then roll it between your palms to shape into a ball.

    Rolling cookie ball through powdered sugar in bowl

    3. Roll cookie through powdered sugar, coating it evenly.

    flattened cookies covered in powdered sugar on baking sheet

    4. Place on a cookie sheet and flatten to ½ inch. Bake until golden in color.

    Success Tips & Tricks

    • Sift almond flour – Store bought almond flour can sometimes be lumpy, so sift it before use to ensure a smooth texture.
    • Sticky dough – The dough is supposed to be quite sticky to get that perfect soft and crumbly texture. Try to resist adding any extra dry ingredients.
    • Wet hands – Because the dough is so sticky, the only way to handle these cookies is with wet palms. Make sure your hands are damp, but not soaking in water.
    • Coat well in sugar – Roll the cookies through powdered sugar after shaping until evenly coated. This gives that beautiful crackle effect.
    • Don’t overbake – These Moroccan cookies are supposed to be soft and chewy inside, so do not overbake them. They should be lightly golden in color, not brown.

    Frequently asked questions

    How do I store ghriba?

    Ghriba cookies are best stored at room temperature in an airtight container. They will be good up to 2-3 weeks if stored properly.

    Can I replace the almond flour?

    Yes, you can replace it with any other nut flour. I recommend using ½ almond and ½ walnut for an amazing flavor.

    Can I use a cookie scoop?

    Since the dough is very sticky, using a cookie scoop won’t work. Shaping ghriba by hand is the best way.

    Can I skip the orange blossom water?

    You can, but the flavor won’t be as authentic. If you don’t have orange blossom, you can also use rosewater. Alternatively, add ½ teaspoon orange extract.  

    three ghriba cookies stacked on a blue plate

    If you enjoyed this recipe, you will love these too:

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    If you’ve tried this recipe out, please don’t forget to rate and comment on this post. I love hearing from you, so feel free to reach out to me on social media as well and tag me in your posts!

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    Recipe

    three ghriba cookies stacked on a blue plate with almond flakes

    Ghriba Moroccan Cookies with Almond Flour (Ghoriba)

    Hanelore Dumitrache
    Delicious Moroccan almond cookies (Ghribia) made from authentic recipe. Quick and easy to make, gluten-free and absolutely delicious!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Snack
    Cuisine Moroccan
    Servings 15 cookies
    Calories 97 kcal

    Ingredients
      

    For the cookie dough

    • 1 ⅓ cups almond flour* (225 grams)
    • 3 tablespoons cornstarch (20 grams)
    • 1 teaspoon baking powder (5 grams)
    • ¼ cup powdered sugar (50 grams)
    • 2 tablespoons butter, melted (30 grams)
    • 2 medium egg whites, room temperature
    • 1 tablespoon apricot jam* (15 grams)
    • zest of ½ lemon

    For dipping & coating

    • ½ teaspoon orange blossom water*
    • ½ cup powdered sugar, for dusting (100 grams)

    Instructions
     

    • Pre-heat oven to 360℉ (180℃) fan-assisted and line two baking sheets with parchment paper.
    • In a large bowl, sift the almond flour, cornstarch, powdered sugar and baking powder. Mix well to combine evenly.
    • Add in the egg whites, cooled melted butter, apricot jam and zest of ½ lemon. Using your hands to mix everything until a smooth and sticky cookie dough forms.
    • In a separate small bowl and ½ cup water add and orange blossom water. Dip your hands in the fragrant water; the palms should be damp, not soaking. This prevents the cookie dough from sticking to your hands.
    • Scoop up one generous tablespoon of the cookie dough, then roll it between your palms to form a round ball. Repeat the process for the remaining dough to make around 14-15 cookies.
    • Roll cookies through powdered sugar to generously coat with an even layer of sugar.
    • Place the Moroccan cookies a lined baking tray, then with your fingers press on the top to gently flatten them to about ½ inch thickness.
    • Bake for 15 minutes or until golden on the edges. Once baked, allow to cool on the tray for 5 minutes, then transfer to a wire rack to cool fully.

    Notes

    • Ensure you use blanched fine almond flour, not almond meal. Use a mesh sieve to sift almond flour and discard large pieces before using. 
    • Orange blossom water can be replaced with rosewater or orange extract. Alternatively, use vanilla extract. 
    • Apricot jam can be replaced with peach jam or orange marmalade. 
    • Nutritional value is estimative only and is calculated per cookie, without any additional toppings (this recipe makes 15 cookies). 
    • I recommend using a kitchen scale and grams for this recipe for higher accuracy. 
    • Store: once fully cooled, transfer to an airtight container and store at room temperature for up to 2-3 weeks. 
    Keyword cookies, quick and easy, snack

    Pin this recipe for later!

    three ghriba cookies stacked on a blue plate with text above

    Reader Interactions

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    Comments

    1. Salma says

      March 31, 2021 at 7:53 pm

      5 stars
      These are so good! I had Moroccan cookies many years ago on a trip to Marrakech and these tasted just like how I remembered.

      Reply
      • Hanelore Dumitrache says

        March 31, 2021 at 7:55 pm

        Thank you and I'm so glad you enjoyed them, Salma! They're my absolute favourite almond cookies ever!

        Reply
    2. Munira says

      June 15, 2023 at 9:16 am

      5 stars
      What a yummy and easy recipe! And no compromise on taste! A long time ago I visited a Moroccan family and they made these with Mint tea. Ever since I have always wanted to make my own so thanks so much for sharing this recipe.

      Reply
      • Hanelore Dumitrache says

        June 15, 2023 at 11:29 am

        Hi Munira, I'm so glad you enjoyed this recipe! My in-laws always make these cookies for tea, they're such a treat! 💗

        Reply
    3. Kirsten Campbell says

      July 17, 2023 at 10:36 pm

      I very rarely make comments but these deserve a special mention! I am always on the hunt for GF recipes that my mum can eat and the rest of the gluten-eating family can enjoy. These were an absolute winner. The only downside is I will need to make more next time as the batch is relatively small for a family 🙂

      Reply
      • Hanelore Dumitrache says

        July 18, 2023 at 10:34 am

        Hi Kirsten, I'm so so happy to hear you and your family enjoyed the cookies, and yaaay that your mum could enjoy them too! I always make them in bigger batches too because they just fly off the plate immediately! If you have some leftovers, they're good at room temperature for up to 1-2 weeks, or 3 months in the freezer.
        Thanks for dropping by and happy baking! x

        Reply
    4. Kirsten Campbell says

      July 17, 2023 at 10:37 pm

      5 stars
      I forgot to rate them!

      Reply
    5. Jrists says

      September 07, 2023 at 2:00 pm

      5 stars
      Just made these and we could hardly wait for them to cool down - they smelled so good baking! They are very easy to make and delicious. I made them as per the recipe but next time I think I'll cook them for a shorter time as they were a bit too brown so I would suggest keeping an eye on them.

      Reply
      • Hanelore Dumitrache says

        September 07, 2023 at 2:38 pm

        Yaaay, I'm so glad you enjoyed this recipe! Gotta admit, we always eat half of the batch whilst still hot because they're so good!!

        Reply

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