Moroccan Cookies with Almond Flour: Ghriba (Ghoriba)

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!

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.

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.

• 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.

How to make traditional Moroccan cookies

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

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

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.

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

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

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.

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

Pin this recipe for later!