Moroccan · Dessert
Ghriba (Moroccan Almond Shortbread Cookies)
Ghriba are the crackle-topped almond cookies that appear on every Moroccan tea tray and celebration table — crisp and sandy at the edges, soft and chewy within, their surface split into a fine web of cracks. Made simply from ground almonds, sugar and egg scented with orange-blossom water, they are the most beloved of Morocco's teatime sweets.
- Prep
- 20 min
- Cook
- 18 min
- Total
- 38 min
- Serves
- 10
- Level
- Easy
Ingredients
- 300 g ground almonds
- 150 g caster sugar, plus icing sugar for coating
- 1 tsp baking powder
- 2 eggs
- 50 g melted butter
- 1 tbsp orange-blossom water
- Zest of 1 lemon
- Pinch of salt; blanched almonds to decorate (optional)
Method
- 1
Make the dough
Mix the ground almonds, caster sugar, baking powder, lemon zest and salt. Beat the eggs with the melted butter and orange-blossom water, then work into the dry mixture to a soft, slightly sticky dough. Chill 20 minutes to firm up.
- 2
Shape
Roll the dough into walnut-sized balls between your palms until smooth.
- 3
Coat in icing sugar
Roll each ball generously in icing sugar so it is thickly coated — this coating cracks apart as the cookies spread, giving the signature crackle top.
- 4
Bake
Place on a lined tray, flatten slightly, press a blanched almond on top if you like, and bake at 170°C for 15–18 minutes until spread, cracked and just set but still soft inside. Do not overbake.
- 5
Cool
Let them firm up on the tray a few minutes before moving — they are fragile while hot. Serve with mint tea.
Chef's tips
- A thick coat of icing sugar is essential; it splits as the cookies spread to create the cracked, snow-dusted top.
- Take them out while the centres are still soft — they set as they cool and stay chewy inside.
- Chill the dough if it is too sticky to roll; cold dough holds its shape and cracks better.
Frequently asked questions
What is ghriba bahla?
Ghriba bahla ('foolish ghriba') is the crumbly, crackled shortbread version made with flour and a lot of butter, known for its craggy, sandy texture. The almond ghriba here is chewier; both share the characteristic cracked top and appear on the same tea tray.
Why did my ghriba spread too thin or crack unevenly?
Usually too little chilling or too much butter. Chill the dough so it holds shape, coat thickly in icing sugar, and don't overbake — the cookies should spread modestly and crack, not melt flat.