ROSE AND ALMOND GHRIBA
These delightful cookies, which are adapted from "Casablanca: My Moroccan Food" by Nargisse Benkabbou (Firefly, 2018), are like a cracked and caky rose lukum, a jelly candy often referred to as Turkish delight. Ghriba is a specific type of cookie that Moroccans bake all year long. Recipes vary depending on the region or the family, but they all have one thing in common: They are cracked on the outside and chewy on the inside. When it comes to ghriba, the flavoring possibilities are endless. The most popular varieties are almond, coconut and walnut.
Provided by Nargisse Benkabbou
Categories snack, cookies and bars, dessert
Time 45m
Yield 16 cookies
Number Of Ingredients 8
Steps:
- Heat the oven to 350 degrees. Line a cookie sheet with parchment paper. Place confectioners' sugar in a small bowl.
- Place all of the remaining ingredients in a large bowl and use your hands or a large spatula to mix them together until you have a smooth and slightly sticky dough. Scoop the dough in heaping single tablespoonfuls (about 30 grams each) and roll each into a ball, then roll each ball in confectioners' sugar until completely coated.
- Transfer the coated dough balls to the lined cookie sheet and lightly press each with the palm of your hand, but don't flatten them completely.
- Immediately bake for 15 to 18 minutes until the cookies are cracked and firm on the outside. Remove from the oven and let the cookies cool on the cookie sheet for 10 minutes before transferring them to a wire rack to cool completely. Store the cookies in an airtight container to prevent them from drying out. They will keep for up to seven days.
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Nazmul Nazmul
[email protected]I highly recommend this recipe to anyone who loves to bake.
Md Rafa hossin
[email protected]These cookies are a great way to show your loved ones how much you care.
Raton Khan
[email protected]I love the unique flavor of these cookies. They're perfect for a special occasion.
Attique Ali
[email protected]These cookies are delicious! I will definitely be making them again.
Mdeimon Khan
[email protected]The cookies were a little bland. I think I'll add some spices next time.
David Thriller
[email protected]These cookies are very time-consuming to make. I don't think I'll make them again.
Sketch Love
[email protected]I had trouble finding rose water. I ended up using vanilla extract instead.
Richard Odoom
[email protected]The cookies were a bit too sweet for me. I think I'll use less sugar next time.
A.D Malik
[email protected]The cookies were a little too dry for my taste. I think I'll add a little more butter next time.
peace obisanya
[email protected]These cookies are the perfect balance of sweet and savory. I love the addition of the pistachios.
David DC
[email protected]I love that these cookies are made with almond flour. They're a great gluten-free option.
shuvojit debnath
[email protected]These cookies are a great way to use up leftover egg whites.
Favour Precious
[email protected]I made these cookies for my coworkers and they were a huge success. Everyone raved about the flavor.
Edgard jose Requenez alvarado
[email protected]These cookies are so addictive! I can't stop eating them.
grey behrens
[email protected]I love the delicate crunch of these cookies. They're perfect for a light snack or dessert.
Jack Neal
[email protected]The cookies are easy to make and the dough is very forgiving. I had to add a little extra flour, but they still turned out great.
Ella Obi
[email protected]I'm not usually a fan of floral flavors in desserts, but these cookies changed my mind. The rose and almond flavors are perfectly balanced.
DESMOND OKPOSO
[email protected]These cookies were a hit at my holiday party! Everyone loved the unique flavor combination of rose and almond.