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.
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients:
- 500 g (about 1 lb.) almonds, blanched and peeled
- 250 g (about 8 oz..) powdered sugar
- 2 eggs
- 1 tablespoon butter, softened
- 1 teaspoon vanilla
- zest from 1 lemon
- vegetable oil (for greasing pans)
- --- for decorating ---
- powdered sugar (or egg white and whole blanched almonds)
Preparation:
Pass the almonds through a meat grinder twice to make an almond paste. Set aside.
Beat the eggs with the powdered sugar for several minutes, or until the mixture turns white. Add the almond paste, butter, vanilla and lemon zest, and mix well by hand to form a stiff dough.
Oil your hands, and shape the dough into small balls. Flatten the balls slightly, and decorate by either:
Place the cookies on oiled baking pans, and bake in a 350°F (175°C) for about 20 minutes, or until golden. The cookie should have a slightly crispy crust and a chewy interior.
Transfer the cookies to racks to cool. Store the almond ghoriba in airtight containers for up to two weeks, or freeze for up to three months.
