Ghoriba is a term which refers to a number of Moroccan cookies that are shaped by hand. This recipe is for a classic Moroccan almond ghoriba, or chewy almond macaroon.
The instructions call for passing the blanched almonds through a meat grinder to achieve a moist almond paste. If you don't have a grinder, process the almonds as finely as possible with a food processor, until a moist paste forms.
Also try Almond Ghoribas with Sliced Almonds.
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour, 5 minutes
- 500 g (about 1 lb.) almonds, blanched and peeled
- 250 g (about 8 oz.) powdered sugar
- 1 teaspoon baking powder
- 2 eggs
- 1 tablespoon butter, softened
- 1 teaspoon vanilla
- zest from 1 lemon
- --- for shaping and decorating ---
- vegetable oil for greasing pans (or parchment paper)
- orange flower water
- powdered sugar
Pass the almonds through a meat grinder twice to make a moist almond paste. Set aside.
Beat the eggs with the powdered sugar for several minutes, or until the mixture turns white. Add the almond paste, baking powder, butter, vanilla and lemon zest, and mix well by hand to form a stiff dough.
Keeping your hands moistened with orange flower water, begin shaping the dough into one-inch balls. Flatten the balls slightly, and decorate by pressing the tops of the cookie into powdered sugar.
Place the cookies on oiled baking pans (or line your baking sheets with parchment paper), and bake in a preheated 350°F (175°C) for about 15 minutes, or until golden. Do not overbake. The cookie should have a slightly crispy crust and a chewy interior.
Coat the hot cookies with additional powdered sugar and transfer to racks to cool. Store the almond ghoriba in airtight containers for up to two weeks, or freeze for up to three months.