Moroccan · Desserts
Almond Ghriba Cookies
These crackled, chewy cookies get their signature cracked-top look and dense texture from a base of ground almonds rather than flour, making them naturally gluten-light and deeply nutty. They're a staple of the Eid cookie platter.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 20
- Level
- Medium
Ingredients
- 250 g ground almonds
- 150 g sugar
- 1 egg
- 1/2 tsp baking powder
- 1/2 tsp almond extract
- Zest of 1/2 orange
- Icing sugar, for coating
Method
- 1
Mix the dough
Combine the ground almonds, sugar, egg, baking powder, almond extract and orange zest into a soft, sticky dough.
- 2
Chill
Chill the dough for at least 1 hour so it firms up enough to roll.
- 3
Shape
Roll into small balls, then roll each ball generously in icing sugar until fully coated.
- 4
Bake
Place on a lined baking tray, spaced apart, and bake at 160°C for 12–15 minutes until the tops crack but the centres stay soft.
- 5
Cool
Cool completely on the tray — they firm up as they cool and are fragile while hot.
Chef's tips
- Chilling the dough is essential; skipping it makes the balls too sticky to coat and hold shape.
- Pull them from the oven when the tops just crack — they'll look underdone but firm up as they cool.
Frequently asked questions
Why did my ghriba not crack on top?
The icing sugar coating needs to be thick and the dough well-chilled; a too-thin sugar coat or warm dough often bakes smooth instead of cracked.