Ghriba Moroccan Cookies with Almond Flour (Ghoriba)
Delicious Moroccan almond cookies (Ghribia) made from authentic recipe. Quick and easy to make, gluten-free and absolutely delicious!
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
Calories: 97kcal
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