Chewy, nutty, and naturally gluten-free traditional Moroccan cookies with almond flour and sugar - perfect with a cup of mint tea.
Table of contents
There's nothing quite like the unique flavors of Moroccan cuisine! If you’ve ever wandered through a Moroccan market, you’ve probably seen trays of golden, crinkled cookies dusted with powdered sugar - Ghriba, also spelled Ghoriba.
These Moroccan almond cookies are famous for their chewy centers and signature crackled tops. Made with almond flour and a touch of orange blossom water, they’re naturally gluten-free and effortlessly delicious.
With their crumbly texture and aromatic almond flavor, these popular cookies are perfect for Ramadan and Eid. This delicious recipe comes straight from Northern Morocco from my Moroccan family.
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, coming straight from my Moroccan family.
- Gluten-free: These Moroccan cookies are made entirely from almond flour, so they're naturally gluten-free.
- Perfect texture: The ghriba cookies are chewy on the inside and crisp on the outside. Soft and delicious!
- Unique flavor: Made with a hint of orange blossom, these almond cookies have that perfect Moroccan authentic flavor.
- Perfect for all occasions: You can also serve them as a sweet snack or for special occasions like Ramadan and Eid. They're also perfect with some Moroccan mint tea!
What Are Ghriba Cookies?
Ghriba (in Arabic غْرِيبَة, also spelled Ghribia or Ghoriba bahla) are traditional Moroccan cookies made from ground nuts like almonds, walnuts, or sesame seeds. They’re known for their cracked, sugar-dusted tops and tender, chewy texture.
In Morocco, Ghriba are often served with Moroccan mint tea during family gatherings or celebrations like Eid and weddings. Variations exist across North Africa, but almond flour versions are especially loved for their rich, nutty taste and melt-in-your-mouth texture.
Ingredient round-up
- Almond flour – I recommend using blanched almond flour for the best texture. 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. Can be replaced with peach jam.
- 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 authentic flavor and aroma.
How to Make Moroccan Almond Cookies
1. In a large bowl, add all the ingredients. Use hands or wooden spoon to mix well. The texture should be sticky.
2. Mix water and orange blossom water. Dip your hands in water, then take a teaspoon of cookie dough. Roll it between your palms to shape into a ball.
3. Roll the 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
- 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.
- Semolina flour - for a less chewy and slightly drier cookie, you can replace some of the almond flour with fine semolina.
Extra ingredients
- Different nuts – You can replace almond flour with ground walnuts, hazelnuts, or sesame seeds for different regional versions of ghriba. Each gives a slightly different flavor and texture.
- Cinnamon powder – add in ¼ teaspoon ground cinnamon to the cookie dough.
- Low-sugar - Use coconut sugar or monk fruit sweetener, though the cookies will brown more and crack less.
Expert Tips
- Sift almond flour – Store bought almond flour can sometimes be lumpy, so sift it before use for 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
Ghriba cookies are best stored at room temperature in an airtight container. They will be good up to 2-3 weeks if stored properly.
Yes, you can replace it with any other nut flour. I recommend using ½ almond and ½ walnut for an amazing flavor.
Since the dough is very sticky, using a cookie scoop won’t work. Shaping ghriba by hand is the best way.
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.
Absolutely. You can prepare them 4-5 days in advance and store them at room temperature in an airtight container.
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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!
Recipe
Ghriba Moroccan Cookies with Almond Flour (Ghoriba)
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.
Nutrition
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Salma says
These are so good! I had Moroccan cookies many years ago on a trip to Marrakech and these tasted just like how I remembered.
Hanelore Dumitrache says
Thank you and I'm so glad you enjoyed them, Salma! They're my absolute favourite almond cookies ever!
Munira says
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.
Hanelore Dumitrache says
Hi Munira, I'm so glad you enjoyed this recipe! My in-laws always make these cookies for tea, they're such a treat! 💗
Kirsten Campbell says
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 🙂
Hanelore Dumitrache says
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
Kirsten Campbell says
I forgot to rate them!
Jrists says
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.
Hanelore Dumitrache says
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!!
Bedelia/Jan Urbaniak says
I can't wait to make this recipe for my granddaughter who is celiac. Thank you for sharing
Hanelore Dumitrache says
My pleasure, and I really hope your granddaughter enjoys the cookies!
LL says
Presentation was perfect. Made these for company but personally, I’d actually like them a little sweeter.
Hanelore Dumitrache says
Hi, so glad you've enjoyed these cookies! You can always make them a little sweeter by either adding more sugar in the cookie dough or rolling them through more powdered sugar before eating 🙂